Lets compare vitamin content per 100 grams of Spaghetti, protein-fortified, dry, enriched (n x 6.25) vs Baked Red Potatoes:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 16.5 times more Vitamin B1, 9.5 times more Vitamin B2, 4.8 times more Vitamin B3, 2 times more Vitamin B5 and 10.3 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 100 g.
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Spaghetti, protein-fortified, dry, enriched (n x 6.25) vs Baked Red Potatoes:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 4.3 times more Calcium, 1.6 times more Copper, 5.9 times more Iron, 2.3 times more Magnesium, 5.3 times more Manganese, 2.3 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Potassium and 8.3 times more Water than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
Comparison of macro-nutrients per 100 grams:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 4.3 times more Energy, 14.9 times more Fat, 8.2 times more Saturated Fat, 6.2 times more Omega 3, 18.2 times more Omega 6, 3.4 times more Carbohydrate, 1.3 times more Fiber and 9.5 times more Protein than Baked Whole Red Potatoes.
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.