Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Apples:
Baked Whole Red Potatoes have 4.2 times more Vitamin B1, 1.9 times more Vitamin B2, 17.5 times more Vitamin B3, 5.6 times more Vitamin B5, 5.2 times more Vitamin B6, 9 times more Vitamin B9, 2.7 times more Vitamin C and 1.3 times more Vitamin K than Raw Apples with skin.
While Raw Apples with skin contain 2.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Apples with skin 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:
Baked Whole Red Potatoes have 6.4 times more Copper, 5.8 times more Iron, 5.6 times more Magnesium, 4.9 times more Manganese, 6.5 times more Phosphorus, 5.1 times more Potassium and 10 times more Zinc than Raw Apples with skin.
Both Baked Whole Red Potatoes and Raw Apples with skin have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Apples with skin have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.7 times more Energy, 1.4 times more Carbohydrate and 8.8 times more Protein than Raw Apples with skin.
While Raw Apples with skin contain 7.3 times more Sugars, 13.4 times more Fructose and 1.3 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Apples with skin have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.