The pie charts compare the nutritional composition of a medium baked potato and macaroni, showing the proportions of carbohydrates, protein, glucose, other nutrients and saturated fat.
Overall, carbohydrates were the largest component in both meals. However, macaroni contained considerably more carbohydrates and saturated fat, while the baked potato had higher proportions of protein, glucose and other nutrients.
In the medium baked potato, carbohydrates accounted for the largest share, at 35%. Protein was the second-largest component, making up 25%. Both glucose and other nutrients represented 15% each. Finally, saturated fat accounted for the smallest proportion, at 10%.
The nutritional composition of macaroni was somewhat different. Carbohydrates made up a substantial 52%, which was considerably higher than the figure for the baked potato. Saturated fat was the second-largest component at 21%. Protein and glucose each accounted for 11%, while other nutrients represented only 5%.
In summary, macaroni was much higher in carbohydrates and saturated fat, whereas the baked potato contained greater proportions of protein, glucose and other nutrients.