Lets compare vitamin content per 14 ounces of Pears, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 7.2 times more Vitamin B1, 2.3 times more Vitamin B2, 6.6 times more Vitamin B3, 15.5 times more Vitamin B5, 15.1 times more Vitamin B6, 27 times more Vitamin B9, 11.5 times more Vitamin C and 9.3 times more Vitamin K than Pears, canned, heavy syrup pack, solids and liquids.
Both Pears, canned, heavy syrup pack, solids and liquids 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 Pears, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 3.6 times more Copper, 3.2 times more Iron, 7 times more Magnesium, 5.4 times more Manganese, 10.3 times more Phosphorus, 8.4 times more Potassium and 5 times more Zinc than Pears, canned, heavy syrup pack, solids and liquids.
Both Pears, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Both Pears, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pears, canned, heavy syrup pack, solids and liquids have 10.6 times more Sugars and 13.4 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 11.5 times more Protein than Pears, canned, heavy syrup pack, solids and liquids.
Both Pears, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Pears, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.