Lets compare vitamin content per 14 ounces of Stewed Prunes vs Baked Red Potatoes:
Stewed dehydrated Prunes have 26 times more Vitamin A than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B1, 1.7 times more Vitamin B2, 1.6 times more Vitamin B3, 3.2 times more Vitamin B5, more Vitamin B9 and more Vitamin C than Stewed dehydrated Prunes.
Both Stewed dehydrated Prunes and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Stewed dehydrated Prunes 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 Stewed Prunes vs Baked Red Potatoes:
Stewed dehydrated Prunes have 2.7 times more Calcium and 1.7 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Magnesium, 1.7 times more Manganese, 1.9 times more Phosphorus, 1.5 times more Potassium and 1.6 times more Zinc than Stewed dehydrated Prunes.
Both Stewed dehydrated Prunes and Baked Whole Red Potatoes have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stewed dehydrated Prunes have 1.3 times more Energy and 1.5 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Protein than Stewed dehydrated Prunes.
Both Stewed dehydrated Prunes as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.