Lets compare vitamin content per 5 ounces of Apples vs Baked Red Potatoes:
Raw Apples with skin have 2.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Vitamin B1, 1.9 times more Vitamin B2, 17.5 times more Vitamin B3, 5.6 times more Vitamin B5, 5.2 times more Vitamin B6, 9 times more Vitamin B9, 2.7 times more Vitamin C and 1.3 times more Vitamin K than Raw Apples with skin.
Both Raw Apples with skin as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Apples vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 6.4 times more Copper, 5.8 times more Iron, 5.6 times more Magnesium, 4.9 times more Manganese, 6.5 times more Phosphorus, 5.1 times more Potassium and 10 times more Zinc than Raw Apples with skin.
Both Raw Apples with skin and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Both Raw Apples with skin as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Apples with skin have 7.3 times more Sugars, 13.4 times more Fructose and 1.3 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy, 1.4 times more Carbohydrate and 8.8 times more Protein than Raw Apples with skin.
Both Raw Apples with skin as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.