Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Figs:
Baked Whole Red Potatoes have 4 times more Vitamin B3, 1.9 times more Vitamin B6, 4.5 times more Vitamin B9 and 6.3 times more Vitamin C than Raw Figs.
While Raw Figs contain 1.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Figs have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Figs have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Figs:
Baked Whole Red Potatoes have 2.5 times more Copper, 1.9 times more Iron, 1.6 times more Magnesium, 1.4 times more Manganese, 5.1 times more Phosphorus, 2.3 times more Potassium and 2.7 times more Zinc than Raw Figs.
While Raw Figs contain 3.9 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Figs have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.1 times more Protein than Raw Figs.
While Raw Figs contain 11.4 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Figs have similar amounts of Energy and Carbohydrate per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Figs have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.