Lets compare vitamin content per 1 kilogram of Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt vs Cooked Pasta with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have 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 Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt as well as Cooked Pasta with Salt have insufficient amounts of Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt vs Cooked Pasta with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have 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.
While Cooked Pasta with Salt contains 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.
Both Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt and Cooked Pasta with Salt have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have 5.5 times more Fat, 6.1 times more Saturated Fat and 1.3 times more Fiber than Cooked Pasta with Salt.
While Cooked Pasta with Salt contains 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.
Both Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt and Cooked Pasta with Salt have similar amounts of Energy, Omega 6 and Carbohydrate per 1 kg.
Both Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt as well as Cooked Pasta with Salt have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.