Nutrient Comparison: Baked Red Potatoes VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Baked Red Potatoes have 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and 14 times more Vitamin K than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.7 times more Vitamin B1, 2.7 times more Vitamin B2, 1.7 times more Vitamin B3 and 1.4 times more Vitamin B9 than Baked Whole Red Potatoes.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 100 grams for Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Baked Red Potatoes have 7.7 times more Potassium and 1.2 times more Water than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.3 times more Iron, 1.5 times more Magnesium, 5.7 times more Manganese, 1.3 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Copper per 100 grams.
- Both Baked Whole Red Potatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Energy, 1.6 times more Carbohydrate, 2.5 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.