Lets compare vitamin content per 14 ounces of Apricots, dried, sulfured, stewed, with added sugar vs Baked White Potatoes:
Apricots, dried, sulfured, stewed, with added sugar have 107 times more Vitamin A than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 9.6 times more Vitamin B1, 1.6 times more Vitamin B2, 1.8 times more Vitamin B3, 2 times more Vitamin B5, 2 times more Vitamin B6, more Vitamin B9 and 9 times more Vitamin C than Apricots, dried, sulfured, stewed, with added sugar.
Both Apricots, dried, sulfured, stewed, with added sugar as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Apricots, dried, sulfured, stewed, with added sugar vs Baked White Potatoes:
Apricots, dried, sulfured, stewed, with added sugar have 1.5 times more Calcium and 2.4 times more Iron than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Magnesium, 2.1 times more Manganese, 2 times more Phosphorus and 1.5 times more Zinc than Apricots, dried, sulfured, stewed, with added sugar.
Both Apricots, dried, sulfured, stewed, with added sugar and Baked Whole White Potatoes have similar amounts of Copper, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Apricots, dried, sulfured, stewed, with added sugar have 1.2 times more Energy, 1.4 times more Carbohydrate and 2 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Protein than Apricots, dried, sulfured, stewed, with added sugar.
Both Apricots, dried, sulfured, stewed, with added sugar as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.