Lets compare vitamin content per 14 ounces of Cooked Short-grain White Rice vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 3.6 times more Vitamin B1, 3.1 times more Vitamin B2, 4 times more Vitamin B3, 3.6 times more Vitamin B6, 13.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Cooked Short-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Short-grain White Rice vs Baked Red Potatoes:
Cooked Short-grain White Rice has 2.1 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Copper, 3.5 times more Iron, 3.5 times more Magnesium, 2.2 times more Phosphorus and 21 times more Potassium than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Baked Whole Red Potatoes have similar amounts of Zinc and Water per 14 oz.
Both Cooked Short-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Short-grain White Rice has 1.5 times more Energy and 1.5 times more Carbohydrate than Baked Whole Red Potatoes.
Both Cooked Short-grain White Rice and Baked Whole Red Potatoes have similar amounts of Protein per 14 oz.
Both Cooked Short-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.