Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Apples, dried, sulfured, stewed, with added sugar:
Baked Whole Red Potatoes have 12 times more Vitamin B1, 2.8 times more Vitamin B2, 13.2 times more Vitamin B3, 6.3 times more Vitamin B5, 4.5 times more Vitamin B6, more Vitamin B9 and 14 times more Vitamin C than Apples, dried, sulfured, stewed, with added sugar.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, with added sugar have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Apples, dried, sulfured, stewed, with added sugar:
Baked Whole Red Potatoes have 4.1 times more Copper, 2.3 times more Iron, 9.3 times more Magnesium, 8.7 times more Manganese, 9 times more Phosphorus, 5.6 times more Potassium and 10 times more Zinc than Apples, dried, sulfured, stewed, with added sugar.
While Apples, dried, sulfured, stewed, with added sugar contain 1.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apples, dried, sulfured, stewed, with added sugar have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, with added sugar have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 11.5 times more Protein than Apples, dried, sulfured, stewed, with added sugar.
Both Baked Whole Red Potatoes and Apples, dried, sulfured, stewed, with added sugar have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, with added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.