Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Pear nectar, canned, with added ascorbic acid:
Baked Whole Red Potatoes have 36 times more Vitamin B1, 3.8 times more Vitamin B2, 12.5 times more Vitamin B3, 15.5 times more Vitamin B5, 15.1 times more Vitamin B6 and 27 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
While Pear nectar, canned, with added ascorbic acid contains 2.1 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Pear nectar, canned, with added ascorbic acid:
Baked Whole Red Potatoes have 2.6 times more Copper, 2.7 times more Iron, 9.3 times more Magnesium, 5.8 times more Manganese, 24 times more Phosphorus, 41.9 times more Potassium and 5.7 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Baked Whole Red Potatoes and Pear nectar, canned, with added ascorbic acid have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.5 times more Energy, 1.2 times more Carbohydrate, 3 times more Fiber and 20.9 times more Protein than Pear nectar, canned, with added ascorbic acid.
While Pear nectar, canned, with added ascorbic acid contains 10.6 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.