Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Dry Soba Japanese Noodles:
Baked Whole Red Potatoes have more Vitamin C than Dry Soba Japanese Noodles.
While Dry Soba Japanese Noodles contain 6.7 times more Vitamin B1, 2.6 times more Vitamin B2, 2 times more Vitamin B3, 2.8 times more Vitamin B5 and 2.2 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Soba Japanese Noodles have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Dry Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Dry Soba Japanese Noodles:
Baked Whole Red Potatoes have 2.2 times more Potassium and 11.1 times more Water than Dry Soba Japanese Noodles.
While Dry Soba Japanese Noodles contain 3.9 times more Calcium, 1.3 times more Copper, 3.9 times more Iron, 3.4 times more Magnesium, 7.5 times more Manganese, 3.5 times more Phosphorus, 66 times more Sodium and 4.3 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Dry Soba Japanese Noodles contain 3.9 times more Energy, 4.2 times more Omega 6, 3.8 times more Carbohydrate and 6.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Soba Japanese Noodles have similar amounts of Omega 3 per 100 g.
Both Baked Whole Red Potatoes as well as Dry Soba Japanese Noodles have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.