Lets compare vitamin content per 100 grams of Baked White Potatoes vs Boysenberries, canned, heavy syrup:
Baked Whole White Potatoes have 1.8 times more Vitamin B1, 1.5 times more Vitamin B2, 6.6 times more Vitamin B3, 2.9 times more Vitamin B5, 5.6 times more Vitamin B6 and 2 times more Vitamin C than Boysenberries, canned, heavy syrup.
Both Baked Whole White Potatoes and Boysenberries, canned, heavy syrup have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Boysenberries, canned, heavy syrup:
Baked Whole White Potatoes have 1.8 times more Copper, 1.5 times more Iron, 2.5 times more Magnesium, 7.5 times more Phosphorus, 6 times more Potassium and 1.8 times more Zinc than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.8 times more Calcium and 1.3 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boysenberries, canned, heavy syrup have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.1 times more Protein than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.5 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boysenberries, canned, heavy syrup have similar amounts of Energy, Carbohydrate and Fiber per 100 g.
Both Baked Whole White Potatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.