Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Dry Somen Japanese Noodles:
Baked Whole Red Potatoes have 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.
While Dry Somen Japanese Noodles contain 1.4 times more Vitamin B1 and 1.4 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Somen 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 Somen Japanese Noodles:
Baked Whole Red Potatoes have 1.2 times more Copper, 3.3 times more Potassium and 8.3 times more Water than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 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.
Both Baked Whole Red Potatoes and Dry Somen Japanese Noodles have similar amounts of Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Somen Japanese Noodles contain 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 Baked Whole Red Potatoes as well as Dry Somen Japanese Noodles have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.