Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Baked Whole White Potatoes have 6 times more Vitamin B1, 3.9 times more Vitamin B6, 12.7 times more Vitamin B9 and 1.9 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 20 times more Vitamin A, 1.4 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin B5 per 7 oz.
Both Baked Whole White Potatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Baked Whole White Potatoes have 1.2 times more Water than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.6 times more Calcium, 1.6 times more Copper and 3.5 times more Iron than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Magnesium, Manganese, Phosphorus, Potassium and Zinc per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.4 times more Energy, 4.1 times more Omega 6 and 1.6 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Protein per 7 oz.
Both Baked Whole White Potatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.