Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Dry parboiled Long-grain White Rice:
Baked Whole Red Potatoes have 3.4 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 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.
Both Baked Whole Red Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Dry parboiled Long-grain White Rice:
Baked Whole Red Potatoes have 3.1 times more Potassium and 7.8 times more Water than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 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.
Both Baked Whole Red Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Iron and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.3 times more Sugars than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 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.
Both Baked Whole Red Potatoes and Dry parboiled Long-grain White Rice have similar amounts of Omega 3 and Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.