Lets compare vitamin content per 1 pound of Cooked Corn And Rice Pasta vs Baked Red Potatoes:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.6 times more Vitamin B2 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 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 Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Cooked Corn And Rice Pasta vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 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 Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2.1 times more Energy, 6.7 times more Fat, 6.4 times more Omega 6, 1.9 times more Carbohydrate and 1.4 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Sugars and 1.3 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.