Lets compare vitamin content per 1 pound of Applesauce, canned, unsweetened, with added ascorbic acid vs Baked White Potatoes:
Applesauce, canned, unsweetened, with added ascorbic acid has 1.7 times more Vitamin C and 4 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Vitamin B1, 1.4 times more Vitamin B2, 18.2 times more Vitamin B3, 9.3 times more Vitamin B5, 7.8 times more Vitamin B6, 12.7 times more Vitamin B9 and 5.4 times more Vitamin K than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Applesauce, canned, unsweetened, with added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 2.5 times more Calcium, 4.7 times more Copper, 2.8 times more Iron, 9 times more Magnesium, 7.6 times more Manganese, 15 times more Phosphorus, 7.4 times more Potassium and 11.7 times more Zinc than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid and Baked Whole White Potatoes have similar amounts of Water per 1 lb.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Applesauce, canned, unsweetened, with added ascorbic acid has 6.1 times more Sugars and 16.3 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Energy, 1.9 times more Carbohydrate, 1.9 times more Fiber and 12.4 times more Protein than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Applesauce, canned, unsweetened, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.