Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Apricots, dehydrated (low-moisture), sulfured, stewed:
Baked Whole Red Potatoes have 5.5 times more Vitamin B1, 1.3 times more Vitamin B6, 13.5 times more Vitamin B9 and 1.8 times more Vitamin C than Apricots, dehydrated (low-moisture), sulfured, stewed.
While Apricots, dehydrated (low-moisture), sulfured, stewed contain 220 times more Vitamin A, 1.3 times more Vitamin B2 and 1.4 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin B3 per 100 g.
Both Baked Whole Red Potatoes as well as Apricots, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Apricots, dehydrated (low-moisture), sulfured, stewed:
Baked Whole Red Potatoes have 1.2 times more Water than Apricots, dehydrated (low-moisture), sulfured, stewed.
While Apricots, dehydrated (low-moisture), sulfured, stewed contain 2.7 times more Calcium, 1.3 times more Copper, 3.5 times more Iron and 1.3 times more Potassium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Magnesium, Manganese, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dehydrated (low-moisture), sulfured, stewed contain 1.4 times more Energy and 1.7 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Apricots, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.