Lets compare vitamin content per 7 ounces of Cooked Short-grain White Rice vs Baked White Potatoes:
Baked Whole White Potatoes contain 2.4 times more Vitamin B1, 2.7 times more Vitamin B2, 3.8 times more Vitamin B3, 3.6 times more Vitamin B6, 19 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 7 oz.
Both Cooked Short-grain White Rice as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Short-grain White Rice vs Baked White Potatoes:
Cooked Short-grain White Rice has 1.9 times more Manganese than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10 times more Calcium, 1.8 times more Copper, 3.2 times more Iron, 3.4 times more Magnesium, 2.3 times more Phosphorus and 20.9 times more Potassium than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Baked Whole White Potatoes have similar amounts of Zinc and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Short-grain White Rice has 1.4 times more Energy and 1.4 times more Carbohydrate than Baked Whole White Potatoes.
Both Cooked Short-grain White Rice and Baked Whole White Potatoes have similar amounts of Protein per 7 oz.
Both Cooked Short-grain White Rice as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.