Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cooked parboiled Long-grain White Rice:
Baked Whole Red Potatoes have 2.6 times more Vitamin B2, 1.4 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 1.4 times more Vitamin B3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B1 and Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cooked parboiled Long-grain White Rice:
Baked Whole Red Potatoes have 2.5 times more Copper, 2.9 times more Iron, 3.1 times more Magnesium, 1.3 times more Phosphorus and 9.7 times more Potassium than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 2.1 times more Calcium and 2 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked parboiled Long-grain White Rice have similar amounts of Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 13 times more Sugars and 2 times more Fiber than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 1.4 times more Energy, 1.3 times more Carbohydrate and 1.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked parboiled Long-grain White Rice have similar amounts of Omega 3 per 14 oz.
Both Baked Whole Red Potatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.