Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Long-grain Brown Rice:
Baked Whole Red Potatoes have more Vitamin C and 4.7 times more Vitamin K than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 7.5 times more Vitamin B1, 1.9 times more Vitamin B2, 4.1 times more Vitamin B3, 3.1 times more Vitamin B5, 2.3 times more Vitamin B6 and 7.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Long-grain Brown Rice have similar amounts of Vitamin B9 per 5 oz.
Both Baked Whole Red Potatoes as well as Raw 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 Long-grain Brown Rice:
Baked Whole Red Potatoes have 2.2 times more Potassium and 6.5 times more Water than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 1.7 times more Copper, 1.8 times more Iron, 4.1 times more Magnesium, 16.5 times more Manganese, 4.3 times more Phosphorus and 5.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Long-grain Brown Rice have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.2 times more Sugars than Raw Long-grain Brown Rice.
While Raw Long-grain Brown Rice contains 4.2 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, 3.9 times more Carbohydrate, 2 times more Fiber and 3.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Long-grain Brown Rice have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.