Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Cooked Short-grain White Rice:
Baked Whole White Potatoes have 2.4 times more Vitamin B1, 2.7 times more Vitamin B2, 3.8 times more Vitamin B3, 3.6 times more Vitamin B6, 19 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Baked Whole White Potatoes and Cooked Short-grain White Rice have similar amounts of Vitamin B5 per 1 kg.
Both Baked Whole White Potatoes as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Cooked Short-grain White Rice:
Baked Whole White Potatoes have 10 times more Calcium, 1.8 times more Copper, 3.2 times more Iron, 3.4 times more Magnesium, 2.3 times more Phosphorus and 20.9 times more Potassium than Cooked Short-grain White Rice.
While Cooked Short-grain White Rice contains 1.9 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Short-grain White Rice have similar amounts of Zinc and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Short-grain White Rice contains 1.4 times more Energy and 1.4 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Short-grain White Rice have similar amounts of Protein per 1 kg.
Both Baked Whole White Potatoes as well as Cooked Short-grain White Rice have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.