Nutrient Comparison: Baked Red Potatoes VS Cooked Corn And Rice Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Red Potatoes versus 1 kg of Cooked Corn And Rice Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Cooked Corn And Rice Pasta:
- 1 kilogram of Baked Red Potatoes has 1.4 times more Vitamin B1, 6.6 times more Vitamin B3, 2.4 times more Vitamin B5, 5.7 times more Vitamin B6, 6.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Corn And Rice Pasta.
- While 1 kg of Cooked Gluten-free Pasta from Corn And Rice Flour contains 1.6 times more Vitamin B2 than Baked Whole Red Potatoes.
- 1 kilogram of Cooked Corn And Rice Pasta have insufficient amounts of Vitamin B3, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Cooked Corn And Rice Pasta:
- 1 kilogram of Baked Red Potatoes has 8.7 times more Copper, 3.2 times more Iron, 2.5 times more Magnesium, 1.8 times more Manganese, 2.2 times more Phosphorus, 22.7 times more Potassium, 1.5 times more Zinc and 1.3 times more Water than Cooked Corn And Rice Pasta.
- 1 kilogram of Cooked Corn And Rice Pasta lack sufficient amounts of Potassium
- Both Baked Whole Red Potatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Red Potatoes has 1.3 times more Fiber than Cooked Corn And Rice Pasta.
- While 1 kg of Cooked Gluten-free Pasta from Corn And Rice Flour contains 2.1 times more Energy, 1.9 times more Carbohydrate and 1.4 times more Protein than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.