Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Raw Enriched Short-grain White Rice:
Baked Whole Red Potatoes have 1.2 times more Vitamin B6 and more Vitamin C than Raw Enriched Short-grain White Rice.
While Raw Enriched Short-grain White Rice contains 7.8 times more Vitamin B1, 2.6 times more Vitamin B3, 3.8 times more Vitamin B5 and 8.6 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Enriched Short-grain White Rice have similar amounts of Vitamin B2 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Enriched Short-grain White Rice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Raw Enriched Short-grain White Rice:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 7.2 times more Potassium and 5.8 times more Water than Raw Enriched Short-grain White Rice.
While Raw Enriched Short-grain White Rice contains 6 times more Iron, 6 times more Manganese, 1.3 times more Phosphorus and 2.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Enriched Short-grain White Rice have similar amounts of Copper per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Enriched Short-grain White Rice have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Enriched Short-grain White Rice contains 4.1 times more Energy, 1.6 times more Omega 3, 4 times more Carbohydrate, 1.6 times more Fiber and 2.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Enriched Short-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.