Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Dry parboiled Long-grain White Rice:
Baked Whole White Potatoes have 4.8 times more Vitamin B9, more Vitamin C and 27 times more Vitamin K than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 4.7 times more Vitamin B1, 3.3 times more Vitamin B3, 1.8 times more Vitamin B5 and 2.1 times more Vitamin B6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Vitamin B2 per 1 kg.
Both Baked Whole White Potatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Dry parboiled Long-grain White Rice:
Baked Whole White Potatoes have 3.1 times more Potassium and 7.7 times more Water than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 7.1 times more Calcium, 2.2 times more Copper, 5.5 times more Manganese, 2 times more Phosphorus, 39.8 times more Selenium and 2.9 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Iron and Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 4.6 times more Sugars than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 4.1 times more Energy, 6.9 times more Fat, 6.2 times more Omega 6, 3.8 times more Carbohydrate and 3.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Omega 3 and Fiber per 1 kg.
Both Baked Whole White Potatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.