Lets compare vitamin content per 100 grams of Cooked parboiled enriched Long-grain White Rice vs Baked Red Potatoes:
Cooked parboiled enriched Long-grain White Rice has 2.9 times more Vitamin B1, 1.4 times more Vitamin B3 and 3 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Vitamin B2, 1.4 times more Vitamin B6, more Vitamin C and more Vitamin K than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 100 g.
Both Cooked parboiled enriched Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Cooked parboiled enriched Long-grain White Rice vs Baked Red Potatoes:
Cooked parboiled enriched Long-grain White Rice has 2.1 times more Calcium, 2.6 times more Iron and 2 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Copper, 3.1 times more Magnesium, 1.3 times more Phosphorus and 9.7 times more Potassium than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked parboiled enriched Long-grain White Rice has 1.4 times more Energy, 1.3 times more Carbohydrate and 1.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 13 times more Sugars and 2 times more Fiber than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Omega 3 per 100 g.
Both Cooked parboiled enriched Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.