Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cooked Long-grain Brown Rice:
Baked Whole Red Potatoes have 1.7 times more Vitamin B6, 3 times more Vitamin B9, more Vitamin C and 14 times more Vitamin K than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.5 times more Vitamin B1, 1.4 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.1 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Long-grain Brown Rice have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cooked Long-grain Brown Rice:
Baked Whole Red Potatoes have 1.6 times more Copper, 1.3 times more Iron and 6.3 times more Potassium than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 1.4 times more Magnesium, 5.6 times more Manganese, 1.4 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Long-grain Brown Rice have similar amounts of Water per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Long-grain Brown Rice have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 6 times more Sugars than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 1.4 times more Energy, 6.5 times more Fat, 7.2 times more Omega 6 and 1.3 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Long-grain Brown Rice have similar amounts of Fiber and Protein per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.