Lets compare vitamin content per 100 grams of Baked White Potatoes vs Fruit syrup:
Baked Whole White Potatoes have 1.5 times more Vitamin B1, 3.6 times more Vitamin B2, 127.3 times more Vitamin B3, 38.3 times more Vitamin B5, 211 times more Vitamin B6, more Vitamin B9, 7.9 times more Vitamin C and 27 times more Vitamin K than Fruit syrup.
Both Baked Whole White Potatoes as well as Fruit syrup have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Fruit syrup:
Baked Whole White Potatoes have 1.3 times more Calcium, 7.1 times more Copper, 16 times more Iron, 27 times more Magnesium, 3.1 times more Manganese, more Phosphorus, 77.7 times more Potassium, 1.3 times more Zinc and 5.1 times more Water than Fruit syrup.
While Fruit syrup contains 1.6 times more Selenium than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 21 times more Fiber and more Protein than Fruit syrup.
While Fruit syrup contains 3.7 times more Energy, 4 times more Carbohydrate and 34.6 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Fruit syrup have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.