Lets compare vitamin content per 5 ounces of Peaches, dehydrated (low-moisture), sulfured, stewed vs Baked Red Potatoes:
Peaches, dehydrated (low-moisture), sulfured, stewed have 20 times more Vitamin A and 1.3 times more Vitamin B3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9 times more Vitamin B1, 3.9 times more Vitamin B6, 9 times more Vitamin B9 and 1.9 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B5 per 5 oz.
Both Peaches, dehydrated (low-moisture), sulfured, stewed as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Peaches, dehydrated (low-moisture), sulfured, stewed vs Baked Red Potatoes:
Peaches, dehydrated (low-moisture), sulfured, stewed have 1.8 times more Calcium and 3.2 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Zinc than Peaches, dehydrated (low-moisture), sulfured, stewed.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole Red Potatoes have similar amounts of Copper, Magnesium, Manganese, Phosphorus, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Peaches, dehydrated (low-moisture), sulfured, stewed have 1.5 times more Energy, 4.1 times more Omega 6 and 1.7 times more Carbohydrate than Baked Whole Red Potatoes.
Both Peaches, dehydrated (low-moisture), sulfured, stewed and Baked Whole Red Potatoes have similar amounts of Protein per 5 oz.
Both Peaches, dehydrated (low-moisture), sulfured, stewed as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.