Lets compare vitamin content per 1 pound of Dry parboiled Long-grain White Rice vs Baked Red Potatoes:
Dry parboiled Long-grain White Rice has 3.1 times more Vitamin B1, 3.2 times more Vitamin B3, 2 times more Vitamin B5 and 2.1 times more Vitamin B6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.4 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 1 lb.
Both Dry parboiled Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Dry parboiled Long-grain White Rice vs Baked Red Potatoes:
Dry parboiled Long-grain White Rice has 7.9 times more Calcium, 1.6 times more Copper, 6 times more Manganese, 2.1 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.1 times more Potassium and 7.8 times more Water than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Iron and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Dry parboiled Long-grain White Rice has 4.3 times more Energy, 6.9 times more Fat, 6.2 times more Omega 6, 4.1 times more Carbohydrate and 3.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.3 times more Sugars than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Omega 3 and Fiber per 1 lb.
Both Dry parboiled Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.