Nutrient Comparison: Cooked Short-grain White Rice VS Baked Potato Flesh per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Short-grain White Rice versus 5 oz of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Short-grain White Rice vs Baked Potato Flesh:
- 5 oz of Baked Potatoes Flesh no Salt contain 5.3 times more Vitamin B1, 3.5 times more Vitamin B3, 1.4 times more Vitamin B5, 5.1 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- 5 ounces of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B9 and Vitamin C
- Both Cooked Short-grain White Rice as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Short-grain White Rice vs Baked Potato Flesh:
- 5 ounces of Cooked Short-grain White Rice have 2.2 times more Manganese and 1.4 times more Zinc than Baked Potato Flesh.
- While 5 oz of Baked Potatoes Flesh no Salt contain 3 times more Copper, 1.8 times more Iron, 3.1 times more Magnesium, 1.5 times more Phosphorus and 15 times more Potassium than Cooked Short-grain White Rice.
- 5 ounces of Cooked Short-grain White Rice lack sufficient amounts of Magnesium and Potassium
- Both Cooked Short-grain White Rice as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Short-grain White Rice have 1.4 times more Energy, 1.3 times more Carbohydrate and 1.2 times more Protein than Baked Potato Flesh.
- Both Cooked Short-grain White Rice as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in five ounces.