Lets compare vitamin content per 1 pound of Dry parboiled enriched Long-grain White Rice vs Baked Red Potatoes:
Dry parboiled enriched Long-grain White Rice has 8.4 times more Vitamin B1, 3.2 times more Vitamin B3, 2 times more Vitamin B5, 2.1 times more Vitamin B6 and 9.5 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C and 28 times more Vitamin K than Dry parboiled enriched Long-grain White Rice.
Both Dry parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 1 lb.
Both Dry parboiled enriched Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Dry parboiled enriched Long-grain White Rice vs Baked Red Potatoes:
Dry parboiled enriched Long-grain White Rice has 7.9 times more Calcium, 1.6 times more Copper, 4.8 times more Iron, 6 times more Manganese, 2.1 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.1 times more Potassium and 7.8 times more Water than Dry parboiled enriched Long-grain White Rice.
Both Dry parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Dry parboiled enriched Long-grain White Rice has 4.3 times more Energy, 6.9 times more Fat, 6.2 times more Omega 6, 4.1 times more Carbohydrate and 3.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.3 times more Sugars than Dry parboiled enriched Long-grain White Rice.
Both Dry parboiled enriched Long-grain White Rice and Baked Whole Red Potatoes have similar amounts of Omega 3 and Fiber per 1 lb.
Both Dry parboiled enriched Long-grain White Rice as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.