Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Dry instant Long-grain White Rice, enriched:
Baked Whole Red Potatoes have 1.8 times more Vitamin B2, 1.7 times more Vitamin B6, more Vitamin C and 28 times more Vitamin K than Dry instant Long-grain White Rice, enriched.
While Dry instant Long-grain White Rice, enriched contains 12.9 times more Vitamin B1, 4.4 times more Vitamin B3, 1.3 times more Vitamin B5 and 10.2 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry instant Long-grain White Rice, enriched have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Dry instant Long-grain White Rice, enriched:
Baked Whole Red Potatoes have 2 times more Magnesium, 20.2 times more Potassium and 9.1 times more Water than Dry instant Long-grain White Rice, enriched.
While Dry instant Long-grain White Rice, enriched contains 2.4 times more Calcium, 9 times more Iron, 5.7 times more Manganese, 1.6 times more Phosphorus and 3.6 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry instant Long-grain White Rice, enriched have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 28.6 times more Sugars than Dry instant Long-grain White Rice, enriched.
While Dry instant Long-grain White Rice, enriched contains 4.4 times more Energy, 4.1 times more Omega 6, 4.2 times more Carbohydrate and 3.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry instant Long-grain White Rice, enriched have similar amounts of Omega 3 and Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Dry instant Long-grain White Rice, enriched have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 100 g.