Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pears, dried, sulfured, stewed, without added sugar:
Baked Whole White Potatoes have 12 times more Vitamin B1, 2.2 times more Vitamin B2, 4.4 times more Vitamin B3, 5.2 times more Vitamin B5, 6 times more Vitamin B6, more Vitamin B9 and 3.2 times more Vitamin C than Pears, dried, sulfured, stewed, without added sugar.
While Pears, dried, sulfured, stewed, without added sugar contain 3.7 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pears, dried, sulfured, stewed, without added sugar 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 Pears, dried, sulfured, stewed, without added sugar:
Baked Whole White Potatoes have 1.7 times more Magnesium, 2.7 times more Phosphorus, 2.1 times more Potassium and 1.8 times more Zinc than Pears, dried, sulfured, stewed, without added sugar.
While Pears, dried, sulfured, stewed, without added sugar contain 1.6 times more Calcium, 1.4 times more Copper and 1.6 times more Iron than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pears, dried, sulfured, stewed, without added sugar have similar amounts of Manganese and Water per 100 g.
Both Baked Whole White Potatoes as well as Pears, dried, sulfured, stewed, without added sugar have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.3 times more Protein than Pears, dried, sulfured, stewed, without added sugar.
While Pears, dried, sulfured, stewed, without added sugar contain 1.4 times more Energy, 1.6 times more Carbohydrate, 17.9 times more Sugars and 3 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pears, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.