Lets compare vitamin content per 1 kilogram of Apricot nectar, canned, with added ascorbic acid vs Baked Red Potatoes:
Apricot nectar, canned, with added ascorbic acid has 16 times more Vitamin A, 2.4 times more Vitamin C and 5.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B2, 10.6 times more Vitamin B3, 8.5 times more Vitamin B5, 5.7 times more Vitamin B6, 27 times more Vitamin B9 and 2.3 times more Vitamin K than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 1 kg.
Both Apricot nectar, canned, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Apricot nectar, canned, with added ascorbic acid vs Baked Red Potatoes:
Apricot nectar, canned, with added ascorbic acid has 1.2 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.2 times more Copper, 7 times more Iron, 5.6 times more Magnesium, 9.6 times more Manganese, 14.4 times more Phosphorus, 8.1 times more Potassium and 13.3 times more Zinc than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Apricot nectar, canned, with added ascorbic acid has 8.9 times more Sugars and 10.2 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Energy, 1.4 times more Carbohydrate, 18 times more Fiber and 13.5 times more Protein than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.