Nutrient Comparison: Baked Red Potatoes VS Cooked Whole-wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Cooked Whole-wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cooked Whole-wheat Pasta:
- 100 grams of Baked Red Potatoes have 1.3 times more Vitamin B5, 2.3 times more Vitamin B6, 1.3 times more Vitamin B9, more Vitamin C and 4.7 times more Vitamin K than Cooked Whole-wheat Pasta.
- While 100 g of Cooked Whole-wheat Pasta contain 2.2 times more Vitamin B1, 2 times more Vitamin B2 and 2 times more Vitamin B3 than Baked Whole Red Potatoes.
- 100 grams of Cooked Whole-wheat Pasta have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cooked Whole-wheat Pasta:
- 100 grams of Baked Red Potatoes have 5.7 times more Potassium and 1.2 times more Water than Cooked Whole-wheat Pasta.
- While 100 g of Cooked Whole-wheat Pasta contain 1.3 times more Copper, 2.5 times more Iron, 1.9 times more Magnesium, 7.6 times more Manganese, 1.8 times more Phosphorus and 3.4 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Cooked Whole-wheat Pasta lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Whole-wheat Pasta contain 1.7 times more Energy, 2.4 times more Omega 3, 11 times more Omega 6, 1.5 times more Carbohydrate, 2.2 times more Fiber and 2.6 times more Protein than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6