Lets compare vitamin content per 14 ounces of Apples, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 12 times more Vitamin B1, 2.6 times more Vitamin B2, 12.4 times more Vitamin B3, 6 times more Vitamin B5, 4.2 times more Vitamin B6, more Vitamin B9, 12.6 times more Vitamin C and 4 times more Vitamin K than Apples, dried, sulfured, stewed, without added sugar.
Both Apples, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Apples, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Apples, dried, sulfured, stewed, without added sugar have 1.7 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Copper, 2.1 times more Iron, 7 times more Magnesium, 8.2 times more Manganese, 8 times more Phosphorus, 5.2 times more Potassium and 8 times more Zinc than Apples, dried, sulfured, stewed, without added sugar.
Both Apples, dried, sulfured, stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Both Apples, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Apples, dried, sulfured, stewed, without added sugar have 9.3 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Energy, 1.3 times more Carbohydrate and 10.5 times more Protein than Apples, dried, sulfured, stewed, without added sugar.
Both Apples, dried, sulfured, stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Apples, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.