Lets compare vitamin content per 100 grams of Dry Somen Japanese Noodles vs Baked Red Potatoes:
Dry Somen Japanese Noodles have 1.4 times more Vitamin B1 and 1.4 times more Vitamin B5 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Vitamin B2, 1.8 times more Vitamin B3, 4.2 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Dry Somen Japanese Noodles.
Both Dry Somen Japanese Noodles as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Dry Somen Japanese Noodles vs Baked Red Potatoes:
Dry Somen Japanese Noodles have 2.6 times more Calcium, 1.9 times more Iron, 2.8 times more Manganese and 153.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Potassium and 8.3 times more Water than Dry Somen Japanese Noodles.
Both Dry Somen Japanese Noodles and Baked Whole Red Potatoes have similar amounts of Copper, Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Somen Japanese Noodles have 4.1 times more Energy, 1.9 times more Omega 3, 6.2 times more Omega 6, 3.8 times more Carbohydrate, 2.4 times more Fiber and 4.9 times more Protein than Baked Whole Red Potatoes.
Both Dry Somen Japanese Noodles as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.