Nutrient Comparison: Baked Red Potatoes VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 14 ounces of Baked Red Potatoes have 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and 14 times more Vitamin K than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.7 times more Vitamin B1, 2.7 times more Vitamin B2, 1.7 times more Vitamin B3 and 1.4 times more Vitamin B9 than Baked Whole Red Potatoes.
- 14 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 14 ounces of Baked Red Potatoes have 7.7 times more Potassium and 1.2 times more Water than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.3 times more Iron, 1.5 times more Magnesium, 5.7 times more Manganese, 1.3 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Copper per 14 ounces.
- Both Baked Whole Red Potatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Energy, 1.6 times more Carbohydrate, 2.5 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.