Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Long-grain Brown Rice:
Baked Whole White Potatoes have 1.7 times more Vitamin B9, more Vitamin C and 4.5 times more Vitamin K than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 11.3 times more Vitamin B1, 2.2 times more Vitamin B2, 4.3 times more Vitamin B3, 2.8 times more Vitamin B5, 2.3 times more Vitamin B6 and 15 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Long-grain Brown Rice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Long-grain Brown Rice:
Baked Whole White Potatoes have 2.2 times more Potassium and 6.4 times more Water than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 2.4 times more Copper, 2 times more Iron, 4.3 times more Magnesium, 15.1 times more Manganese, 4.1 times more Phosphorus, 34.2 times more Selenium and 6.1 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Long-grain Brown Rice have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 2.3 times more Sugars than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 4 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, 3.6 times more Carbohydrate, 1.7 times more Fiber and 3.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Long-grain Brown Rice have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.