Lets compare vitamin content per 14 ounces of Pear nectar, canned, with added ascorbic acid vs Baked Red Potatoes:
Pear nectar, canned, with added ascorbic acid has 2.1 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 36 times more Vitamin B1, 3.8 times more Vitamin B2, 12.5 times more Vitamin B3, 15.5 times more Vitamin B5, 15.1 times more Vitamin B6 and 27 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pear nectar, canned, with added ascorbic acid vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 2.6 times more Copper, 2.7 times more Iron, 9.3 times more Magnesium, 5.8 times more Manganese, 24 times more Phosphorus, 41.9 times more Potassium and 5.7 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pear nectar, canned, with added ascorbic acid has 10.6 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Energy, 3 times more Fiber and 20.9 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 14 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.