The pie graphs compares the proportion of nutritional consistency of two different foods: Macaroni and Medium Baked Potato. Overall, the amount of carbohydrate Es and Saturated Fat in Medium-baked potato was lower than in Macaroni. In contrast, medium baked potato had a higher percentage of protein and glucose than Macaroni.
Firstly, medium baked potato mainly included carbohydrate Es and Protein. The percentage of carbohydrate in Medium baked potato was highest and only lower than in Macaroni by around 17%. In addition, the quantity of protein had a quarter, which was higher than in Macaroni. The total percentage of glucose and other nutrients accounted for 30%.
Secondly, Macaroni mostly consisted of the amount of carbohydrate and saturated fat. Carbohydrate represented more than a half. In addition, saturated fat made up about 21%, higher than in Medium baked potato. Glucose and protein had the same predominant while other nutrients were trivial.
