Nutrient Comparison: Baked Red Potatoes VS Dry Rice Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Dry Rice Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Dry Rice Noodles:
- 100 grams of Baked Red Potatoes have 2.3 times more Vitamin B1, 2.9 times more Vitamin B2, 7.2 times more Vitamin B3, 6.7 times more Vitamin B5, 14.1 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Rice Noodles.
- 100 grams of Dry Rice Noodles have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles 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 Dry Rice Noodles:
- 100 grams of Baked Red Potatoes have 2.2 times more Copper, 2.3 times more Magnesium, 18.2 times more Potassium and 6.4 times more Water than Dry Rice Noodles.
- While 100 g of Dry Rice Noodles contain 2.9 times more Manganese, 2.1 times more Phosphorus, 15.2 times more Sodium and 1.9 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Dry Rice Noodles contain similar levels of Iron per 100 grams.
- 100 grams of Dry Rice Noodles lack sufficient amounts of Potassium
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Rice Noodles contain 4.2 times more Energy, 4.1 times more Carbohydrate and 2.6 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Dry Rice Noodles offer comparable quantities of Fiber per 100 grams.
- Both Baked Whole Red Potatoes as well as Dry Rice Noodles provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.