Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Apricots, dehydrated (low-moisture), sulfured, stewed:
Baked Whole White Potatoes have 3.7 times more Vitamin B1, 1.3 times more Vitamin B6, 19 times more Vitamin B9 and 1.8 times more Vitamin C than Apricots, dehydrated (low-moisture), sulfured, stewed.
While Apricots, dehydrated (low-moisture), sulfured, stewed contain 220 times more Vitamin A and 1.6 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin B3 and Vitamin B5 per 14 oz.
Both Baked Whole White Potatoes as well as Apricots, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Apricots, dehydrated (low-moisture), sulfured, stewed:
Baked Whole White Potatoes have 1.3 times more Manganese and 1.2 times more Phosphorus than Apricots, dehydrated (low-moisture), sulfured, stewed.
While Apricots, dehydrated (low-moisture), sulfured, stewed contain 2.4 times more Calcium, 1.8 times more Copper, 3.9 times more Iron and 1.3 times more Potassium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Apricots, dehydrated (low-moisture), sulfured, stewed contain 1.4 times more Energy and 1.5 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dehydrated (low-moisture), sulfured, stewed have similar amounts of Protein per 14 oz.
Both Baked Whole White Potatoes as well as Apricots, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.