Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Pears, dried, sulfured, stewed, with added sugar:
Baked Whole Red Potatoes have 18 times more Vitamin B1, 2.6 times more Vitamin B2, 4.8 times more Vitamin B3, 4.9 times more Vitamin B5, 6.4 times more Vitamin B6, more Vitamin B9 and 3.3 times more Vitamin C than Pears, dried, sulfured, stewed, with added sugar.
Both Baked Whole Red Potatoes as well as Pears, dried, sulfured, stewed, with added sugar have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Pears, dried, sulfured, stewed, with added sugar:
Baked Whole Red Potatoes have 1.9 times more Magnesium, 2.7 times more Phosphorus, 2.2 times more Potassium, 2.2 times more Zinc and 1.3 times more Water than Pears, dried, sulfured, stewed, with added sugar.
While Pears, dried, sulfured, stewed, with added sugar contain 1.7 times more Calcium and 1.4 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pears, dried, sulfured, stewed, with added sugar have similar amounts of Copper and Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.7 times more Protein than Pears, dried, sulfured, stewed, with added sugar.
While Pears, dried, sulfured, stewed, with added sugar contain 1.6 times more Energy, 1.9 times more Carbohydrate and 3.2 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pears, dried, sulfured, stewed, with added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.