Lets compare vitamin content per 1 kilogram of Cooked Long-grain Brown Rice vs Baked White Potatoes:
Cooked Long-grain Brown Rice has 3.7 times more Vitamin B1, 1.6 times more Vitamin B2, 1.7 times more Vitamin B3 and 4.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Vitamin B6, 4.2 times more Vitamin B9, more Vitamin C and 13.5 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 1 kg.
Both Cooked Long-grain Brown Rice as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Long-grain Brown Rice vs Baked White Potatoes:
Cooked Long-grain Brown Rice has 1.4 times more Magnesium, 5.2 times more Manganese, 1.4 times more Phosphorus, 11.6 times more Selenium and 2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.3 times more Calcium and 6.3 times more Potassium than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Baked Whole White Potatoes have similar amounts of Copper, Iron and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Long-grain Brown Rice has 1.3 times more Energy, 6.5 times more Fat, 7.2 times more Omega 6, 1.2 times more Carbohydrate and 1.3 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.4 times more Sugars and 1.3 times more Fiber than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.