Lets compare vitamin content per 100 grams of Dry Soba Japanese Noodles vs Baked White Potatoes:
Dry Soba Japanese Noodles have 10 times more Vitamin B1, 3 times more Vitamin B2, 2.1 times more Vitamin B3, 2.5 times more Vitamin B5 and 1.6 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Dry Soba Japanese Noodles.
Both Dry Soba Japanese Noodles and Baked Whole White Potatoes have similar amounts of Vitamin B6 per 100 g.
Both Dry Soba Japanese Noodles as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Dry Soba Japanese Noodles vs Baked White Potatoes:
Dry Soba Japanese Noodles have 3.5 times more Calcium, 1.8 times more Copper, 4.2 times more Iron, 3.5 times more Magnesium, 6.8 times more Manganese, 3.4 times more Phosphorus, 113.1 times more Sodium and 4.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Potassium and 11 times more Water than Dry Soba Japanese Noodles.
Comparison of macro-nutrients per 100 grams:
Dry Soba Japanese Noodles have 3.7 times more Energy, 4.2 times more Omega 6, 3.5 times more Carbohydrate and 6.8 times more Protein than Baked Whole White Potatoes.
Both Dry Soba Japanese Noodles and Baked Whole White Potatoes have similar amounts of Omega 3 per 100 g.
Both Dry Soba Japanese Noodles as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.