Lets compare vitamin content per 1 pound of Cooked Corn Pasta vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 2.9 times more Vitamin B3, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
Both Cooked Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Cooked Corn Pasta vs Baked Red Potatoes:
Cooked Corn Gluten-free Pasta has 1.3 times more Magnesium and 1.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Copper, 2.8 times more Iron and 17.6 times more Potassium than Cooked Corn Gluten-free Pasta.
Both Cooked Corn Gluten-free Pasta and Baked Whole Red Potatoes have similar amounts of Manganese, Phosphorus and Water per 1 lb.
Both Cooked Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Corn Gluten-free Pasta has 1.4 times more Energy, 6.4 times more Omega 6, 1.4 times more Carbohydrate and 2.7 times more Fiber than Baked Whole Red Potatoes.
Both Cooked Corn Gluten-free Pasta and Baked Whole Red Potatoes have similar amounts of Protein per 1 lb.
Both Cooked Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.