Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
Baked Whole White Potatoes have 2 times more Vitamin B2, 7.7 times more Vitamin B3, 6.8 times more Vitamin B5, 2.1 times more Vitamin B6, 2.1 times more Vitamin B9, 1.3 times more Vitamin C and 9 times more Vitamin K than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Baked Whole White Potatoes and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole White Potatoes as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid 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 Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
Baked Whole White Potatoes have 1.8 times more Copper, 2.1 times more Iron, 2.3 times more Magnesium, 9.4 times more Phosphorus, 4.2 times more Potassium and 3.2 times more Zinc than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
While Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contains 1.3 times more Calcium and 2.7 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.7 times more Energy, 1.6 times more Carbohydrate, 10.5 times more Fiber and 5.8 times more Protein than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
While Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contains 6.5 times more Sugars and 10.6 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have similar amounts of Omega 3 per 100 g.
Both Baked Whole White Potatoes as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.