Lets compare vitamin content per 14 ounces of Acerola vs Baked Red Potatoes:
Raw Acerola has 38 times more Vitamin A and 133.1 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Vitamin B1, 4 times more Vitamin B3, 23.6 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Acerola.
Both Raw Acerola and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Raw Acerola as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Acerola vs Baked Red Potatoes:
Raw Acerola has 1.3 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Copper, 3.5 times more Iron, 1.6 times more Magnesium, 6.5 times more Phosphorus, 3.7 times more Potassium and 4 times more Zinc than Raw Acerola.
Both Raw Acerola and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Acerola has 2.9 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Energy, 2.5 times more Carbohydrate, 1.6 times more Fiber and 5.8 times more Protein than Raw Acerola.
Both Raw Acerola as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.