Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Plums, dried (prunes), stewed, with added sugar:
Baked Whole Red Potatoes have 3.3 times more Vitamin B1, 2.4 times more Vitamin B3, 3.4 times more Vitamin B5, more Vitamin B9 and 4.7 times more Vitamin C than Plums, dried (prunes), stewed, with added sugar.
While Plums, dried (prunes), stewed, with added sugar contain 14 times more Vitamin A and 1.9 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Plums, dried (prunes), stewed, with added sugar have similar amounts of Vitamin B6 per 14 oz.
Both Baked Whole Red Potatoes as well as Plums, dried (prunes), stewed, with added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Plums, dried (prunes), stewed, with added sugar:
Baked Whole Red Potatoes have 1.5 times more Magnesium, 1.9 times more Manganese, 2.2 times more Phosphorus, 1.7 times more Potassium and 1.8 times more Zinc than Plums, dried (prunes), stewed, with added sugar.
While Plums, dried (prunes), stewed, with added sugar contain 2.3 times more Calcium and 1.5 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Plums, dried (prunes), stewed, with added sugar have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.1 times more Protein than Plums, dried (prunes), stewed, with added sugar.
While Plums, dried (prunes), stewed, with added sugar contain 1.4 times more Energy, 1.7 times more Carbohydrate and 2.1 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Plums, dried (prunes), stewed, with added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.