Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Figs Canned in Light Syrup:
Baked Whole Red Potatoes have 3.3 times more Vitamin B1, 1.3 times more Vitamin B2, 3.6 times more Vitamin B3, 4.9 times more Vitamin B5, 3 times more Vitamin B6, 13.5 times more Vitamin B9 and 12.6 times more Vitamin C than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 1.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Figs Canned in Light Syrup with Liquids have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Figs Canned in Light Syrup:
Baked Whole Red Potatoes have 1.6 times more Copper, 2.4 times more Iron, 2.8 times more Magnesium, 2 times more Manganese, 7.2 times more Phosphorus, 5.3 times more Potassium and 3.6 times more Zinc than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 3 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Figs Canned in Light Syrup with Liquids have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.3 times more Energy and 5.9 times more Protein than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 11.3 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Figs Canned in Light Syrup with Liquids have similar amounts of Carbohydrate and Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Figs Canned in Light Syrup with Liquids have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.