Lets compare vitamin content per 14 ounces of Long-grain Brown Rice vs Baked Red Potatoes:
Raw Long-grain Brown Rice has 7.5 times more Vitamin B1, 1.9 times more Vitamin B2, 4.1 times more Vitamin B3, 3.1 times more Vitamin B5, 2.3 times more Vitamin B6 and 7.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C and 4.7 times more Vitamin K than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B9 per 14 oz.
Both Raw Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Long-grain Brown Rice vs Baked Red Potatoes:
Raw Long-grain Brown Rice has 1.7 times more Copper, 1.8 times more Iron, 4.1 times more Magnesium, 16.5 times more Manganese, 4.3 times more Phosphorus and 5.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Potassium and 6.5 times more Water than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Long-grain Brown Rice has 4.2 times more Energy, 21.3 times more Fat, 14.8 times more Saturated Fat, 2.1 times more Omega 3, 19.8 times more Omega 6, 3.9 times more Carbohydrate, 2 times more Fiber and 3.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Sugars than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.