Lets compare vitamin content per 100 grams of Baked Red Potatoes vs No Pulp Light Orange Juice:
Baked Whole Red Potatoes have 1.8 times more Vitamin B2, 4.8 times more Vitamin B3, 4.2 times more Vitamin B6, 2.7 times more Vitamin B9 and more Vitamin K than No Pulp Light Orange Juice.
While No Pulp Light Orange Juice contains 10 times more Vitamin A, 2.4 times more Vitamin C and 15.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and No Pulp Light Orange Juice have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole Red Potatoes as well as No Pulp Light Orange Juice have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs No Pulp Light Orange Juice:
Baked Whole Red Potatoes have 9.7 times more Copper, more Iron, 2.8 times more Magnesium, 18 times more Phosphorus, 2.9 times more Potassium and 20 times more Zinc than No Pulp Light Orange Juice.
Both Baked Whole Red Potatoes and No Pulp Light Orange Juice have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as No Pulp Light Orange Juice have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.1 times more Energy, 3.6 times more Carbohydrate, more Fiber and 11 times more Protein than No Pulp Light Orange Juice.
While No Pulp Light Orange Juice contains 2.9 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as No Pulp Light Orange Juice have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.