The two pie charts illustrate the nutritional composition of two dishes: medium baked potato and macaroni.
Overall, carbohydrates constitute the largest proportion in both dishes, particulary in macaroni. By contrast, saturated fats make up the smallest share in the baked potato, while other nutrients account for the least in macaroni.
In terms of the main nutrients, the baked potato is dominated by carbohydrates, which accounts for 35%, followed by protein at 25%. Fats contribute only 10%, making it the smallest segment. By contrast, macaroni contains a much larger proportion of carbohydrates at 52%, while proteins represent only 11%, and fats make up 21%.
Regarding the remaining nutrients, glucose and other nutrients together account for 30% of the baked potato (15% each), whereas in macaroni there two ingredients represent only 16 % combined (11% glucose and 5 % other nutrients). This indicates that the baked potato has a more balanced distribution among the minor nutrients, while macaroni relies heavily on carbohydrates.