Lets compare vitamin content per 14 ounces of Fruit syrup vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 2.2 times more Vitamin B1, 4.2 times more Vitamin B2, 132.9 times more Vitamin B3, 34.1 times more Vitamin B5, 212 times more Vitamin B6, more Vitamin B9, 7.9 times more Vitamin C and 28 times more Vitamin K than Fruit syrup.
Both Fruit syrup 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 Fruit syrup vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 9.7 times more Copper, 17.5 times more Iron, 28 times more Magnesium, 2.8 times more Manganese, more Phosphorus, 77.9 times more Potassium, 1.5 times more Zinc and 5.2 times more Water than Fruit syrup.
Both Fruit syrup as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Fruit syrup has 3.9 times more Energy, 4.3 times more Carbohydrate and 37.1 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 18 times more Fiber and more Protein than Fruit syrup.
Both Fruit syrup as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.