Lets compare vitamin content per 100 grams of Baked White Potatoes vs Cooked Corn And Rice Pasta:
Baked Whole White Potatoes have 6.4 times more Vitamin B3, 2.7 times more Vitamin B5, 5.7 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 1.8 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole White Potatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour 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 Cooked Corn And Rice Pasta:
Baked Whole White Potatoes have 5 times more Calcium, 6.4 times more Copper, 2.9 times more Iron, 2.5 times more Magnesium, 2 times more Manganese, 2.3 times more Phosphorus, 22.7 times more Potassium, 1.3 times more Zinc and 1.3 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 4.4 times more Selenium than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Sugars and 1.5 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 1.9 times more Energy, 6.7 times more Fat, 6.4 times more Omega 6, 1.8 times more Carbohydrate and 1.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.