Lets compare vitamin content per 14 ounces of Prunes, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Prunes, canned, heavy syrup pack, solids and liquids have 40 times more Vitamin A and 2.4 times more Vitamin B2 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Vitamin B1, 1.8 times more Vitamin B3, 3.4 times more Vitamin B5, more Vitamin B9 and 4.5 times more Vitamin C than Prunes, canned, heavy syrup pack, solids and liquids.
Both Prunes, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Prunes, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Prunes, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Prunes, canned, heavy syrup pack, solids and liquids have 1.9 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.7 times more Iron, 1.9 times more Magnesium, 1.8 times more Manganese, 2.8 times more Phosphorus, 2.4 times more Potassium and 2.1 times more Zinc than Prunes, canned, heavy syrup pack, solids and liquids.
Both Prunes, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Prunes, canned, heavy syrup pack, solids and liquids have 1.2 times more Energy, 1.4 times more Carbohydrate and 2.1 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Protein than Prunes, canned, heavy syrup pack, solids and liquids.
Both Prunes, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.