Lets compare vitamin content per 100 grams of Cooked Short-grain White Rice enriched vs Baked Red Potatoes:
Cooked Short-grain White Rice enriched has 2.3 times more Vitamin B1 and 2.2 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.1 times more Vitamin B2, 3.6 times more Vitamin B6 and more Vitamin C than Cooked Short-grain White Rice enriched.
Both Cooked Short-grain White Rice enriched and Baked Whole Red Potatoes have similar amounts of Vitamin B3 and Vitamin B5 per 100 g.
Both Cooked Short-grain White Rice enriched as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Short-grain White Rice enriched vs Baked Red Potatoes:
Cooked Short-grain White Rice enriched has 2.1 times more Iron and 2.1 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Copper, 3.5 times more Magnesium, 2.2 times more Phosphorus and 21 times more Potassium than Cooked Short-grain White Rice enriched.
Both Cooked Short-grain White Rice enriched and Baked Whole Red Potatoes have similar amounts of Zinc and Water per 100 g.
Both Cooked Short-grain White Rice enriched as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Short-grain White Rice enriched has 1.5 times more Energy and 1.5 times more Carbohydrate than Baked Whole Red Potatoes.
Both Cooked Short-grain White Rice enriched and Baked Whole Red Potatoes have similar amounts of Protein per 100 g.
Both Cooked Short-grain White Rice enriched as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.