Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Baked Whole White Potatoes have 9.6 times more Vitamin B1, 1.7 times more Vitamin B2, 1.7 times more Vitamin B3, 1.8 times more Vitamin B5, 4.1 times more Vitamin B6, 12.7 times more Vitamin B9, 42 times more Vitamin C and 2.5 times more Vitamin K than Apricots, dried, sulfured, stewed, without added sugar.
While Apricots, dried, sulfured, stewed, without added sugar contain 64 times more Vitamin A and 38.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Baked Whole White Potatoes have 2.5 times more Magnesium, 2.3 times more Manganese, 3 times more Phosphorus, 1.3 times more Potassium and 2.5 times more Zinc than Apricots, dried, sulfured, stewed, without added sugar.
While Apricots, dried, sulfured, stewed, without added sugar contain 1.9 times more Calcium, 1.5 times more Iron and 1.6 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.8 times more Protein than Apricots, dried, sulfured, stewed, without added sugar.
While Apricots, dried, sulfured, stewed, without added sugar contain 12.8 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.