Lets compare vitamin content per 100 grams of Pear nectar, canned, without added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 24 times more Vitamin B1, 3.3 times more Vitamin B2, 11.9 times more Vitamin B3, 17.4 times more Vitamin B5, 15.1 times more Vitamin B6, 38 times more Vitamin B9, 11.5 times more Vitamin C and 1.5 times more Vitamin K than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without 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 Pear nectar, canned, without added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 2 times more Calcium, 1.9 times more Copper, 2.5 times more Iron, 9 times more Magnesium, 6.3 times more Manganese, 25 times more Phosphorus, 41.8 times more Potassium and 5 times more Zinc than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid and Baked Whole White Potatoes have similar amounts of Water per 100 g.
Both Pear nectar, canned, without 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:
Pear nectar, canned, without added ascorbic acid has 9.9 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Energy, 1.3 times more Carbohydrate, 3.5 times more Fiber and 19.1 times more Protein than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without 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.