Lets compare vitamin content per 14 ounces of Plums, dried (prunes), stewed, with added sugar vs Baked White Potatoes:
Plums, dried (prunes), stewed, with added sugar have 14 times more Vitamin A and 2.2 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Vitamin B1, 2.3 times more Vitamin B3, 3.8 times more Vitamin B5, more Vitamin B9 and 4.7 times more Vitamin C than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar and Baked Whole White Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Plums, dried (prunes), stewed, with added sugar 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 Plums, dried (prunes), stewed, with added sugar vs Baked White Potatoes:
Plums, dried (prunes), stewed, with added sugar have 2.1 times more Calcium, 1.4 times more Copper, 1.6 times more Iron and 2 times more Selenium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Magnesium, 2.1 times more Manganese, 2.3 times more Phosphorus, 1.7 times more Potassium and 1.6 times more Zinc than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar and Baked Whole White Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Plums, dried (prunes), stewed, with added sugar have 1.3 times more Energy, 1.6 times more Carbohydrate and 1.8 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Protein than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.