Lets compare vitamin content per 5 ounces of Plums, dried (prunes), stewed, with added sugar vs Baked Red Potatoes:
Plums, dried (prunes), stewed, with added sugar have 14 times more Vitamin A and 1.9 times more Vitamin B2 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B1, 2.4 times more Vitamin B3, 3.4 times more Vitamin B5, more Vitamin B9 and 4.7 times more Vitamin C than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 5 oz.
Both Plums, dried (prunes), stewed, with added sugar 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 Plums, dried (prunes), stewed, with added sugar vs Baked Red Potatoes:
Plums, dried (prunes), stewed, with added sugar have 2.3 times more Calcium and 1.5 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Magnesium, 1.9 times more Manganese, 2.2 times more Phosphorus, 1.7 times more Potassium and 1.8 times more Zinc than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar and Baked Whole Red Potatoes have similar amounts of Copper and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Plums, dried (prunes), stewed, with added sugar have 1.4 times more Energy, 1.7 times more Carbohydrate and 2.1 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Protein than Plums, dried (prunes), stewed, with added sugar.
Both Plums, dried (prunes), stewed, with added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.