Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Boysenberries, canned, heavy syrup:
Baked Whole Red Potatoes have 2.8 times more Vitamin B1, 1.7 times more Vitamin B2, 6.9 times more Vitamin B3, 2.6 times more Vitamin B5, 5.6 times more Vitamin B6 and 2 times more Vitamin C than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.3 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Boysenberries, canned, heavy syrup:
Baked Whole Red Potatoes have 2.5 times more Copper, 1.6 times more Iron, 2.5 times more Magnesium, 7.2 times more Phosphorus, 6.1 times more Potassium and 2.1 times more Zinc than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 2 times more Calcium and 1.4 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boysenberries, canned, heavy syrup have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.3 times more Protein than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.5 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boysenberries, canned, heavy syrup have similar amounts of Energy and Carbohydrate per 5 oz.
Both Baked Whole Red Potatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.