Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole White Potatoes have 1.5 times more Vitamin B5, 3.2 times more Vitamin B6 and 13.5 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 4.1 times more Vitamin B1, 3.1 times more Vitamin B2 and 1.7 times more Vitamin B3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Vitamin B9 per 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole White Potatoes have 7.7 times more Potassium and 1.2 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 1.4 times more Copper, 2.5 times more Iron, 1.5 times more Magnesium, 5.2 times more Manganese, 1.3 times more Phosphorus, 61.4 times more Selenium and 2.9 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 2.4 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 1.7 times more Energy, 9.9 times more Fat, 1.5 times more Carbohydrate, 2.1 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.