Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Cooked Short-grain White Rice enriched:
Baked Whole White Potatoes have 2.7 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 3.4 times more Vitamin B1 and 1.6 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Short-grain White Rice enriched have similar amounts of Vitamin B3 and Vitamin B5 per 5 oz.
Both Baked Whole White Potatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Cooked Short-grain White Rice enriched:
Baked Whole White Potatoes have 10 times more Calcium, 1.8 times more Copper, 3.4 times more Magnesium, 2.3 times more Phosphorus and 20.9 times more Potassium than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 2.3 times more Iron, 1.9 times more Manganese and 15 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Short-grain White Rice enriched have similar amounts of Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Short-grain White Rice enriched 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 enriched have similar amounts of Protein per 5 oz.
Both Baked Whole White Potatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.