Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole Red Potatoes have 3.1 times more Vitamin K than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 7.6 times more Vitamin B1, 6.3 times more Vitamin B2, 5.4 times more Vitamin B3, 2.1 times more Vitamin B5 and 4.2 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Vitamin B6 per 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole Red Potatoes have 1.7 times more Potassium and 8.3 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.8 times more Calcium, 2.2 times more Copper, 4.9 times more Iron, 3.4 times more Magnesium, 12.2 times more Manganese, 3.5 times more Phosphorus and 5.5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 4.1 times more Energy, 17 times more Fat, 8.1 times more Saturated Fat, 3.5 times more Omega 3, 16.1 times more Omega 6, 3.7 times more Carbohydrate, 1.5 times more Sugars, 6.3 times more Fiber and 5.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.