Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Apples no Skin:
Baked Whole Red Potatoes have 3.8 times more Vitamin B1, 1.8 times more Vitamin B2, 17.5 times more Vitamin B3, 4.8 times more Vitamin B5, 5.7 times more Vitamin B6, more Vitamin B9, 3.2 times more Vitamin C and 4.7 times more Vitamin K than Raw Apples without skin.
Both Baked Whole Red Potatoes as well as Raw Apples without skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Apples no Skin:
Baked Whole Red Potatoes have 5.6 times more Copper, 10 times more Iron, 7 times more Magnesium, 4.6 times more Manganese, 6.5 times more Phosphorus, 6.1 times more Potassium and 8 times more Zinc than Raw Apples without skin.
Both Baked Whole Red Potatoes and Raw Apples without skin have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Raw Apples without skin have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.8 times more Energy, 1.5 times more Carbohydrate, 1.4 times more Fiber and 8.5 times more Protein than Raw Apples without skin.
While Raw Apples without skin contain 7.1 times more Sugars and 13.7 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Apples without skin have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.