Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Raw Short-grain White Rice:
Baked Whole Red Potatoes have 1.2 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Raw Short-grain White Rice.
While Raw Short-grain White Rice contains 3.8 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Short-grain White Rice have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B3 per 1 kg.
Both Baked Whole Red Potatoes as well as Raw Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Raw Short-grain White Rice:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 7.2 times more Potassium and 5.8 times more Water than Raw Short-grain White Rice.
While Raw Short-grain White Rice contains 6 times more Manganese, 1.3 times more Phosphorus and 2.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Short-grain White Rice have similar amounts of Copper and Iron per 1 kg.
Both Baked Whole Red Potatoes as well as Raw Short-grain White Rice have insufficient amounts of Calcium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Short-grain White Rice contains 4.1 times more Energy, 1.6 times more Omega 3, 4 times more Carbohydrate and 2.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Short-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.