Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Pears, canned, light syrup pack, solids and liquids:
Baked Whole Red Potatoes have 7.2 times more Vitamin B1, 3.1 times more Vitamin B2, 10.4 times more Vitamin B3, 15.5 times more Vitamin B5, 15.1 times more Vitamin B6, 27 times more Vitamin B9, 18 times more Vitamin C and 9.3 times more Vitamin K than Pears, canned, light syrup pack, solids and liquids.
Both Baked Whole Red Potatoes as well as Pears, canned, light syrup pack, solids and 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 Pears, canned, light syrup pack, solids and liquids:
Baked Whole Red Potatoes have 3.6 times more Copper, 2.5 times more Iron, 7 times more Magnesium, 5.2 times more Manganese, 10.3 times more Phosphorus, 8.3 times more Potassium and 5 times more Zinc than Pears, canned, light syrup pack, solids and liquids.
Both Baked Whole Red Potatoes and Pears, canned, light syrup pack, solids and liquids have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Pears, canned, light syrup pack, solids and liquids have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.5 times more Energy, 1.3 times more Carbohydrate and 12.1 times more Protein than Pears, canned, light syrup pack, solids and liquids.
While Pears, canned, light syrup pack, solids and liquids contain 8.5 times more Sugars and 11.6 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pears, canned, light syrup pack, solids and liquids have similar amounts of Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Pears, canned, light syrup pack, solids and liquids have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.