Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Cooked Short-grain White Rice enriched:
Baked Whole Red Potatoes have 3.1 times more Vitamin B2, 3.6 times more Vitamin B6 and more Vitamin C than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 2.3 times more Vitamin B1 and 2.2 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Short-grain White Rice enriched have similar amounts of Vitamin B3 and Vitamin B5 per 1 lb.
Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Cooked Short-grain White Rice enriched:
Baked Whole Red Potatoes have 2.4 times more Copper, 3.5 times more Magnesium, 2.2 times more Phosphorus and 21 times more Potassium than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 2.1 times more Iron and 2.1 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Short-grain White Rice enriched have similar amounts of Zinc and Water per 1 lb.
Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Short-grain White Rice enriched contains 1.5 times more Energy and 1.5 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Short-grain White Rice enriched have similar amounts of Protein per 1 lb.
Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.