Nutrient Comparison: Baked Red Potatoes VS Dry Rice Noodles per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Dry Rice Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Dry Rice Noodles:
- 5 ounces of Baked Red Potatoes have 2.3 times more Vitamin B1, 2.9 times more Vitamin B2, 7.2 times more Vitamin B3, 6.7 times more Vitamin B5, 14.1 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Rice Noodles.
- 5 ounces of Dry Rice Noodles have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Dry Rice Noodles:
- 5 ounces of Baked Red Potatoes have 2.2 times more Copper, 2.3 times more Magnesium, 18.2 times more Potassium and 6.4 times more Water than Dry Rice Noodles.
- While 5 oz of Dry Rice Noodles contain 2.9 times more Manganese, 2.1 times more Phosphorus, 15.2 times more Sodium and 1.9 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Dry Rice Noodles contain similar levels of Iron per five ounces.
- 5 ounces of Dry Rice Noodles lack sufficient amounts of Potassium
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Dry Rice Noodles contain 4.2 times more Energy, 4.1 times more Carbohydrate and 2.6 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Dry Rice Noodles offer comparable quantities of Fiber per five ounces.
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles provide inadequate amounts of Omega 3 and Omega 6 in five ounces.