Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cooked Corn Pasta:
Baked Whole Red Potatoes have 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 Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cooked Corn Pasta:
Baked Whole Red Potatoes have 2.7 times more Copper, 2.8 times more Iron and 17.6 times more Potassium than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 1.3 times more Magnesium and 1.6 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Corn Gluten-free Pasta have similar amounts of Manganese, Phosphorus and Water per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Corn Gluten-free Pasta contains 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 Baked Whole Red Potatoes and Cooked Corn Gluten-free Pasta have similar amounts of Protein per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.