Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Long Rice Chinese Noodles:
Baked Whole Red Potatoes have more Vitamin B2, 8 times more Vitamin B3, 3.4 times more Vitamin B5, 4.2 times more Vitamin B6, 13.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 2.1 times more Vitamin B1 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Long Rice Chinese Noodles:
Baked Whole Red Potatoes have 2.1 times more Copper, 9.3 times more Magnesium, 1.7 times more Manganese, 2.3 times more Phosphorus, 54.5 times more Potassium and 5.7 times more Water than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 2.8 times more Calcium and 3.1 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Long Rice Chinese Noodles, dehydrated have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have more Sugars, 3.6 times more Fiber and 14.4 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 4 times more Energy and 4.4 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.