Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Brown Rice Flour:
Baked Whole Red Potatoes have 1.7 times more Vitamin B9 and more Vitamin C than Brown Rice Flour.
While Brown Rice Flour contains 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.
Both Baked Whole Red Potatoes as well as Brown Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Brown Rice Flour:
Baked Whole Red Potatoes have 1.9 times more Potassium and 6.4 times more Water than Brown Rice Flour.
While Brown Rice Flour contains 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.
Both Baked Whole Red Potatoes and Brown Rice Flour have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2.2 times more Sugars than Brown Rice Flour.
While Brown Rice Flour contains 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.
Both Baked Whole Red Potatoes as well as Brown Rice Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.