Lets compare vitamin content per 14 ounces of Cooked Long-grain Brown Rice vs Baked Red Potatoes:
Cooked Long-grain Brown Rice has 2.5 times more Vitamin B1, 1.4 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Vitamin B6, 3 times more Vitamin B9, more Vitamin C and 14 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Cooked Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Long-grain Brown Rice vs Baked Red Potatoes:
Cooked Long-grain Brown Rice has 1.4 times more Magnesium, 5.6 times more Manganese, 1.4 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper and 6.3 times more Potassium than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Baked Whole Red Potatoes have similar amounts of Iron and Water per 14 oz.
Both Cooked Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Long-grain Brown Rice has 1.4 times more Energy, 6.5 times more Fat, 7.2 times more Omega 6 and 1.3 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6 times more Sugars than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Baked Whole Red Potatoes have similar amounts of Fiber and Protein per 14 oz.
Both Cooked Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.