Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pear nectar, canned, with added ascorbic acid:
Baked Whole White Potatoes have 24 times more Vitamin B1, 3.3 times more Vitamin B2, 11.9 times more Vitamin B3, 17.4 times more Vitamin B5, 15.1 times more Vitamin B6 and 38 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
While Pear nectar, canned, with added ascorbic acid contains 2.1 times more Vitamin C than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Pear nectar, canned, with added ascorbic acid:
Baked Whole White Potatoes have 2 times more Calcium, 1.9 times more Copper, 2.5 times more Iron, 9 times more Magnesium, 6.3 times more Manganese, 25 times more Phosphorus, 41.8 times more Potassium and 5 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Baked Whole White Potatoes and Pear nectar, canned, with added ascorbic acid have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.5 times more Energy, 1.3 times more Carbohydrate, 3.5 times more Fiber and 19.1 times more Protein than Pear nectar, canned, with added ascorbic acid.
While Pear nectar, canned, with added ascorbic acid contains 9.9 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.