Nutrient Comparison: Baked Potato Flesh VS Cooked Short-grain White Rice per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Cooked Short-grain White Rice:
- 100 grams of Baked Potato Flesh have 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.
- 100 grams of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B9 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Cooked Short-grain White Rice:
- 100 grams of Baked Potato Flesh have 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.
- While 100 g of Cooked Short-grain White Rice contain 2.2 times more Manganese and 1.4 times more Zinc than Baked Potatoes Flesh no Salt.
- 100 grams of Cooked Short-grain White Rice lack sufficient amounts of Magnesium and Potassium
- Both Baked Potatoes Flesh no Salt as well as Cooked Short-grain White Rice lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Short-grain White Rice contain 1.4 times more Energy and 1.3 times more Carbohydrate than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Cooked Short-grain White Rice offer comparable quantities of Protein per 100 grams.
- Both Baked Potatoes Flesh no Salt as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.