Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Spaghetti, protein-fortified, dry, enriched (n x 6.25):
Baked Whole Red Potatoes have more Vitamin C than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
While Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 16.5 times more Vitamin B1, 9.5 times more Vitamin B2, 4.8 times more Vitamin B3, 2 times more Vitamin B5 and 10.3 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Spaghetti, protein-fortified, dry, enriched (n x 6.25) have similar amounts of Vitamin B6 per 1 kg.
Both Baked Whole Red Potatoes as well as Spaghetti, protein-fortified, dry, enriched (n x 6.25) have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Spaghetti, protein-fortified, dry, enriched (n x 6.25):
Baked Whole Red Potatoes have 2.7 times more Potassium and 8.3 times more Water than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
While Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 4.3 times more Calcium, 1.6 times more Copper, 5.9 times more Iron, 2.3 times more Magnesium, 5.3 times more Manganese, 2.3 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 kilogram:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 4.3 times more Energy, 14.9 times more Fat, 8.2 times more Saturated Fat, 6.2 times more Omega 3, 18.2 times more Omega 6, 3.4 times more Carbohydrate, 1.3 times more Fiber and 9.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Spaghetti, protein-fortified, dry, enriched (n x 6.25) have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.