Lets compare vitamin content per 100 grams of Pears, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Pears, dried, sulfured, stewed, without added sugar have 3.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 18 times more Vitamin B1, 2.5 times more Vitamin B2, 4.5 times more Vitamin B3, 4.6 times more Vitamin B5, 6.1 times more Vitamin B6, more Vitamin B9 and 3.2 times more Vitamin C than Pears, dried, sulfured, stewed, without added sugar.
Both Pears, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Pears, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Pears, dried, sulfured, stewed, without added sugar have 1.8 times more Calcium and 1.5 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Magnesium, 2.6 times more Phosphorus, 2.1 times more Potassium and 2.1 times more Zinc than Pears, dried, sulfured, stewed, without added sugar.
Both Pears, dried, sulfured, stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Copper, Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pears, dried, sulfured, stewed, without added sugar have 1.5 times more Energy, 1.7 times more Carbohydrate, 19.2 times more Sugars and 3.6 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Protein than Pears, dried, sulfured, stewed, without added sugar.
Both Pears, dried, sulfured, 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 100 g.