Lets compare vitamin content per 100 grams of Baked Red Potatoes vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Baked Whole Red Potatoes have 3.5 times more Vitamin B3, 1.6 times more Vitamin B5, 4.2 times more Vitamin B6, 3.4 times more Vitamin B9, more Vitamin C and more Vitamin K than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 1.7 times more Vitamin B1, 1.9 times more Vitamin B2 and 2.9 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Baked Whole Red Potatoes have 2.7 times more Copper, 8.7 times more Potassium and 1.2 times more Water than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 1.5 times more Magnesium, 1.3 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have similar amounts of Iron and Manganese per 100 g.
Both Baked Whole Red Potatoes as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.8 times more Sugars than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 1.7 times more Energy, 13.8 times more Fat, 2.1 times more Omega 3, 18.6 times more Omega 6, 1.6 times more Carbohydrate, 1.8 times more Fiber and 1.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.