Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Apples, dehydrated (low moisture), sulfured, stewed:
Baked Whole White Potatoes have 6 times more Vitamin B1, 1.5 times more Vitamin B2, 10.9 times more Vitamin B3, 4.8 times more Vitamin B5, 3.9 times more Vitamin B6, more Vitamin B9 and 21 times more Vitamin C than Apples, dehydrated (low moisture), sulfured, stewed.
Both Baked Whole White Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Apples, dehydrated (low moisture), sulfured, stewed:
Baked Whole White Potatoes have 2.5 times more Calcium, 2.2 times more Copper, 1.5 times more Iron, 5.4 times more Magnesium, 7 times more Manganese, 6.3 times more Phosphorus, 4 times more Potassium and 5.8 times more Zinc than Apples, dehydrated (low moisture), sulfured, stewed.
While Apples, dehydrated (low moisture), sulfured, stewed contain 3.7 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Water per 14 oz.
Both Baked Whole White Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.2 times more Energy and 7.5 times more Protein than Apples, dehydrated (low moisture), sulfured, stewed.
Both Baked Whole White Potatoes and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Carbohydrate and Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.