Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Baked Whole Red Potatoes have 9 times more Vitamin B1, 3.9 times more Vitamin B6, 9 times more Vitamin B9 and 1.9 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 20 times more Vitamin A and 1.3 times more Vitamin B3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin B2 and Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 1.3 times more Zinc and 1.2 times more Water than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.8 times more Calcium and 3.2 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Copper, Manganese, Phosphorus and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.5 times more Energy, 4.1 times more Omega 6 and 1.7 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.