Lets compare vitamin content per 1 kilogram of Cooked Pasta with Salt vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 6.1 times more Vitamin B1, 1.6 times more Vitamin B2, 5.3 times more Vitamin B3, 4.4 times more Vitamin B5, 3.5 times more Vitamin B6, 3.1 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Pasta with Salt.
Both Cooked Pasta with Salt as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Cooked Pasta with Salt vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Cooked Pasta with Salt has 1.5 times more Manganese, 264 times more Selenium and 1.3 times more Zinc than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 1.9 times more Calcium, 1.5 times more Copper, 1.5 times more Iron, 1.6 times more Magnesium, 1.7 times more Phosphorus, 10.7 times more Potassium and 3 times more Sodium than Cooked Pasta with Salt.
Both Cooked Pasta with Salt and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Pasta with Salt has 1.3 times more Omega 3 and 2.3 times more Protein than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 5.5 times more Fat, 6.1 times more Saturated Fat and 1.3 times more Fiber than Cooked Pasta with Salt.
Both Cooked Pasta with Salt and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Energy, Omega 6 and Carbohydrate per 1 kg.
Both Cooked Pasta with Salt as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.