Lets compare vitamin content per 1 pound of Whole Wheat Pasta vs Baked Red Potatoes:
Dry Whole-Wheat Pasta has 5.7 times more Vitamin B1, 4.4 times more Vitamin B2, 5.4 times more Vitamin B3, 2.6 times more Vitamin B5, 1.3 times more Vitamin B6, 2.6 times more Vitamin B9 and 5.8 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Vitamin K than Dry Whole-Wheat Pasta.
Both Dry Whole-Wheat Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Whole Wheat Pasta vs Baked Red Potatoes:
Dry Whole-Wheat Pasta has 3.2 times more Calcium, 2.9 times more Copper, 5.2 times more Iron, 4.6 times more Magnesium, 17.2 times more Manganese, 4.8 times more Phosphorus and 7.4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Potassium and 9.3 times more Water than Dry Whole-Wheat Pasta.
Comparison of macro-nutrients per 1 pound:
Dry Whole-Wheat Pasta has 4 times more Energy, 19.5 times more Fat, 10.7 times more Saturated Fat, 4.7 times more Omega 3, 21.7 times more Omega 6, 3.7 times more Carbohydrate, 1.9 times more Sugars, 5.1 times more Fiber and 6 times more Protein than Baked Whole Red Potatoes.
Both Dry Whole-Wheat Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.