Lets compare vitamin content per 5 ounces of Brown Rice Flour vs Baked Red Potatoes:
Brown Rice Flour has 6.2 times more Vitamin B1, 1.6 times more Vitamin B2, 4 times more Vitamin B3, 4.7 times more Vitamin B5, 3.5 times more Vitamin B6 and 7.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Vitamin B9 and more Vitamin C than Brown Rice Flour.
Both Brown Rice Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Brown Rice Flour vs Baked Red Potatoes:
Brown Rice Flour has 1.2 times more Calcium, 1.3 times more Copper, 2.8 times more Iron, 4 times more Magnesium, 23.2 times more Manganese, 4.7 times more Phosphorus and 6.1 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Potassium and 6.4 times more Water than Brown Rice Flour.
Comparison of macro-nutrients per 5 ounces:
Brown Rice Flour has 4.2 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, 3.9 times more Carbohydrate, 2.6 times more Fiber and 3.1 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Sugars than Brown Rice Flour.
Both Brown Rice Flour as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.