Lets compare vitamin content per 7 ounces of Plums, dried (prunes), stewed, without added sugar vs Baked Red Potatoes:
Plums, dried (prunes), stewed, without added sugar have 17 times more Vitamin A, 2 times more Vitamin B2, 2.4 times more Vitamin E and 9.3 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Vitamin B1, 2.2 times more Vitamin B3, 3.2 times more Vitamin B5, more Vitamin B9 and 4.3 times more Vitamin C than Plums, dried (prunes), stewed, without added sugar.
Both Plums, dried (prunes), stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 7 oz.
Both Plums, dried (prunes), stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Plums, dried (prunes), stewed, without added sugar vs Baked Red Potatoes:
Plums, dried (prunes), stewed, without added sugar have 2.1 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Copper, 1.7 times more Iron, 1.6 times more Magnesium, 1.3 times more Manganese, 2.4 times more Phosphorus, 1.7 times more Potassium and 2.1 times more Zinc than Plums, dried (prunes), stewed, without added sugar.
Both Plums, dried (prunes), stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Plums, dried (prunes), stewed, without added sugar have 1.2 times more Energy, 1.4 times more Carbohydrate, 17.5 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Protein than Plums, dried (prunes), stewed, without added sugar.
Both Plums, dried (prunes), stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.