Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Stewed Dried Figs:
Baked Whole Red Potatoes have 6.5 times more Vitamin B1, 2.5 times more Vitamin B3, 2.7 times more Vitamin B5, 1.6 times more Vitamin B6, 27 times more Vitamin B9 and 2.9 times more Vitamin C than Stewed Dried Figs.
While Stewed Dried Figs contain 2.2 times more Vitamin B2, 1.9 times more Vitamin E and 2.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Stewed Dried Figs have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Stewed Dried Figs:
Baked Whole Red Potatoes have 1.4 times more Copper, 2.5 times more Phosphorus, 1.9 times more Potassium and 1.7 times more Zinc than Stewed Dried Figs.
While Stewed Dried Figs contain 7.8 times more Calcium, 1.3 times more Iron and 1.3 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stewed Dried Figs have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.6 times more Protein than Stewed Dried Figs.
While Stewed Dried Figs contain 1.4 times more Carbohydrate, 16.3 times more Sugars and 2.3 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stewed Dried Figs have similar amounts of Energy per 14 oz.
Both Baked Whole Red Potatoes as well as Stewed Dried Figs have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.