Lets compare vitamin content per 100 grams of Juice, apple and grape blend, with added ascorbic acid vs Baked White Potatoes:
Juice, apple and grape blend, with added ascorbic acid has 2.2 times more Vitamin C than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 8 times more Vitamin B1, 2.9 times more Vitamin B2, 17.6 times more Vitamin B3, 10.9 times more Vitamin B5, 10 times more Vitamin B6, more Vitamin B9 and 13.5 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Juice, apple and grape blend, with added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 12.7 times more Copper, 5.8 times more Iron, 3.9 times more Magnesium, 4.6 times more Manganese, 8.3 times more Phosphorus, 5.7 times more Potassium and 7 times more Zinc than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid and Baked Whole White Potatoes have similar amounts of Calcium and Water per 100 g.
Both Juice, apple and grape blend, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Juice, apple and grape blend, with added ascorbic acid has 7.1 times more Sugars and 17.9 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Energy, 1.7 times more Carbohydrate, 10.5 times more Fiber and 13.1 times more Protein than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.