Lets compare vitamin content per 14 ounces of Peach nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Peach nectar, canned, with added ascorbic acid has 28 times more Vitamin A, 1.3 times more Vitamin B1, 2.4 times more Vitamin C and 15.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Vitamin B2, 7.6 times more Vitamin B3, 7.7 times more Vitamin B5, 5.7 times more Vitamin B6 and 38 times more Vitamin B9 than Peach nectar, canned, with added ascorbic acid.
Both Peach nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Peach nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 1.7 times more Calcium, 7.1 times more Copper, 9.1 times more Iron, 5.4 times more Magnesium, 13.5 times more Manganese, 15 times more Phosphorus, 10.9 times more Potassium and 17.5 times more Zinc than Peach nectar, canned, with added ascorbic acid.
Both Peach nectar, canned, with added ascorbic acid and Baked Whole White Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Peach nectar, canned, with added ascorbic acid has 3.8 times more Omega 3, 7.3 times more Sugars and 14.9 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Energy, 1.8 times more Carbohydrate, 21 times more Fiber and 10 times more Protein than Peach nectar, canned, with added ascorbic acid.
Both Peach nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.