Lets compare vitamin content per 14 ounces of Canned Applesauce vs Baked Red Potatoes:
Applesauce, canned with no added sugar has 2 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.8 times more Vitamin B1, 1.7 times more Vitamin B2, 19 times more Vitamin B3, 8.3 times more Vitamin B5, 7.9 times more Vitamin B6, 9 times more Vitamin B9, 12.6 times more Vitamin C and 5.6 times more Vitamin K than Applesauce, canned with no added sugar.
Both Applesauce, canned with no added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Applesauce vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 6.4 times more Copper, 3 times more Iron, 9.3 times more Magnesium, 6.9 times more Manganese, 14.4 times more Phosphorus, 7.4 times more Potassium and 13.3 times more Zinc than Applesauce, canned with no added sugar.
Both Applesauce, canned with no added sugar and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Both Applesauce, canned with no added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Applesauce, canned with no added sugar has 6.6 times more Sugars and 13.4 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Energy, 1.7 times more Carbohydrate, 1.6 times more Fiber and 13.5 times more Protein than Applesauce, canned with no added sugar.
Both Applesauce, canned with no added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.