Nutrient Comparison: Baked Red Potatoes VS Cooked Short-grain White Rice per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cooked Short-grain White Rice:
- 5 ounces of Baked Red Potatoes have 3.6 times more Vitamin B1, 3.1 times more Vitamin B2, 4 times more Vitamin B3, 3.6 times more Vitamin B6, 13.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- Both Baked Red Potatoes and Cooked Short-grain White Rice provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cooked Short-grain White Rice:
- 5 ounces of Baked Red Potatoes have 2.4 times more Copper, 3.5 times more Iron, 3.5 times more Magnesium, 2.2 times more Phosphorus and 21 times more Potassium than Cooked Short-grain White Rice.
- While 5 oz of Cooked Short-grain White Rice contain 2.1 times more Manganese than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked Short-grain White Rice contain similar levels of Zinc per five ounces.
- 5 ounces of Cooked Short-grain White Rice lack sufficient amounts of Magnesium and Potassium
- Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Short-grain White Rice contain 1.5 times more Energy and 1.5 times more Carbohydrate than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked Short-grain White Rice offer comparable quantities of Protein per five ounces.
- Both Baked Whole Red Potatoes as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in five ounces.