Lets compare vitamin content per 1 pound of Figs, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Figs, canned, heavy syrup pack, solids and liquids have 1.9 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B1, 1.4 times more Vitamin B2, 3.7 times more Vitamin B3, 4.9 times more Vitamin B5, 3 times more Vitamin B6, 13.5 times more Vitamin B9 and 12.6 times more Vitamin C than Figs, canned, heavy syrup pack, solids and liquids.
Both Figs, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Figs, canned, heavy syrup pack, solids and liquids vs Baked Red Potatoes:
Figs, canned, heavy syrup pack, solids and liquids have 3 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2.5 times more Iron, 2.8 times more Magnesium, 2.1 times more Manganese, 7.2 times more Phosphorus, 5.5 times more Potassium and 3.6 times more Zinc than Figs, canned, heavy syrup pack, solids and liquids.
Both Figs, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Figs, canned, heavy syrup pack, solids and liquids have 14.5 times more Sugars and 1.2 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.1 times more Protein than Figs, canned, heavy syrup pack, solids and liquids.
Both Figs, canned, heavy syrup pack, solids and liquids and Baked Whole Red Potatoes have similar amounts of Energy and Carbohydrate per 1 lb.
Both Figs, canned, heavy syrup pack, solids and liquids as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.