Lets compare vitamin content per 100 grams of Baked White Potatoes vs TINKYADA Cooked Brown Rice Flour Pasta:
Baked Whole White Potatoes have 1.5 times more Vitamin B5, 2.8 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and 9 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 2 times more Vitamin B1 and 1.9 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Vitamin B3 per 100 g.
Both Baked Whole White Potatoes as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs TINKYADA Cooked Brown Rice Flour Pasta:
Baked Whole White Potatoes have 2 times more Calcium, 1.8 times more Copper, 1.2 times more Iron, 21.8 times more Potassium and 1.2 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 1.3 times more Magnesium, 6.5 times more Manganese, 22.2 times more Selenium and 2.4 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Sugars and 1.2 times more Fiber than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 1.5 times more Energy, 11.1 times more Fat, 8.7 times more Omega 6, 1.5 times more Carbohydrate and 1.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.