Lets compare vitamin content per 14 ounces of Peaches, dehydrated (low-moisture), sulfured, stewed vs Baked White Potatoes:
Peaches, dehydrated (low-moisture), sulfured, stewed have 20 times more Vitamin A, 1.4 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6 times more Vitamin B1, 3.9 times more Vitamin B6, 12.7 times more Vitamin B9 and 1.9 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Peaches, dehydrated (low-moisture), sulfured, stewed 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 Peaches, dehydrated (low-moisture), sulfured, stewed vs Baked White Potatoes:
Peaches, dehydrated (low-moisture), sulfured, stewed have 1.6 times more Calcium, 1.6 times more Copper and 3.5 times more Iron than Baked Whole White Potatoes.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Magnesium, Manganese, Phosphorus, Potassium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Peaches, dehydrated (low-moisture), sulfured, stewed have 1.4 times more Energy, 4.1 times more Omega 6 and 1.6 times more Carbohydrate than Baked Whole White Potatoes.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Protein per 14 oz.
Both Peaches, dehydrated (low-moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.