Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Pineapple, canned, juice pack, solids and liquids:
Baked Whole Red Potatoes have 2.6 times more Vitamin B2, 5.6 times more Vitamin B3, 3.4 times more Vitamin B5, 2.9 times more Vitamin B6, 5.4 times more Vitamin B9, 1.3 times more Vitamin C and 9.3 times more Vitamin K than Pineapple, canned, juice pack, solids and liquids.
While Pineapple, canned, juice pack, solids and liquids contain 1.3 times more Vitamin B1 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pineapple, canned, juice 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 Pineapple, canned, juice pack, solids and liquids:
Baked Whole Red Potatoes have 2 times more Copper, 2.5 times more Iron, 2 times more Magnesium, 12 times more Phosphorus, 4.5 times more Potassium and 4 times more Zinc than Pineapple, canned, juice pack, solids and liquids.
While Pineapple, canned, juice pack, solids and liquids contain 1.6 times more Calcium and 6.5 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pineapple, canned, juice pack, solids and liquids have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.5 times more Energy, 1.2 times more Carbohydrate, 2.3 times more Fiber and 5.5 times more Protein than Pineapple, canned, juice pack, solids and liquids.
While Pineapple, canned, juice pack, solids and liquids contain 10.1 times more Sugars and 14.8 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pineapple, canned, juice pack, solids and liquids have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.