Lets compare vitamin content per 1 pound of Baked White Potatoes vs Brown Rice Flour:
Baked Whole White Potatoes have 2.4 times more Vitamin B9 and more Vitamin C than Brown Rice Flour.
While Brown Rice Flour contains 9.2 times more Vitamin B1, 1.9 times more Vitamin B2, 4.1 times more Vitamin B3, 4.2 times more Vitamin B5, 3.5 times more Vitamin B6 and 15 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Brown Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Brown Rice Flour:
Baked Whole White Potatoes have 1.9 times more Potassium and 6.3 times more Water than Brown Rice Flour.
While Brown Rice Flour contains 1.8 times more Copper, 3.1 times more Iron, 4.1 times more Magnesium, 21.2 times more Manganese, 4.5 times more Phosphorus, 19.4 times more Selenium and 7 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Brown Rice Flour have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole White Potatoes have 2.3 times more Sugars than Brown Rice Flour.
While Brown Rice Flour contains 3.9 times more Energy, 18.5 times more Fat, 13.9 times more Saturated Fat, 2.8 times more Omega 3, 19.5 times more Omega 6, 3.6 times more Carbohydrate, 2.2 times more Fiber and 3.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Brown Rice Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.