Lets compare vitamin content per 14 ounces of Figs Canned in Light Syrup vs Baked White Potatoes:
Figs Canned in Light Syrup with Liquids have 1.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Vitamin B1, 3.5 times more Vitamin B3, 5.6 times more Vitamin B5, 3 times more Vitamin B6, 19 times more Vitamin B9 and 12.6 times more Vitamin C than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids and Baked Whole White Potatoes have similar amounts of Vitamin B2 per 14 oz.
Both Figs Canned in Light Syrup with Liquids as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Figs Canned in Light Syrup vs Baked White Potatoes:
Figs Canned in Light Syrup with Liquids have 2.7 times more Calcium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Iron, 2.7 times more Magnesium, 2.2 times more Manganese, 7.5 times more Phosphorus, 5.3 times more Potassium and 3.2 times more Zinc than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids and Baked Whole White Potatoes have similar amounts of Copper and Water per 14 oz.
Both Figs Canned in Light Syrup with Liquids as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Figs Canned in Light Syrup with Liquids have 10.6 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Energy and 5.4 times more Protein than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids and Baked Whole White Potatoes have similar amounts of Carbohydrate and Fiber per 14 oz.
Both Figs Canned in Light Syrup with Liquids as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.