Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Apples, dried, sulfured, stewed, without added sugar:
Baked Whole Red Potatoes have 12 times more Vitamin B1, 2.6 times more Vitamin B2, 12.4 times more Vitamin B3, 6 times more Vitamin B5, 4.2 times more Vitamin B6, more Vitamin B9, 12.6 times more Vitamin C and 4 times more Vitamin K than Apples, dried, sulfured, stewed, without added sugar.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Apples, dried, sulfured, stewed, without added sugar:
Baked Whole Red Potatoes have 4 times more Copper, 2.1 times more Iron, 7 times more Magnesium, 8.2 times more Manganese, 8 times more Phosphorus, 5.2 times more Potassium and 8 times more Zinc than Apples, dried, sulfured, stewed, without added sugar.
While Apples, dried, sulfured, stewed, without added sugar contain 1.7 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apples, dried, sulfured, stewed, without added sugar have similar amounts of Water per 1 lb.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.5 times more Energy, 1.3 times more Carbohydrate and 10.5 times more Protein than Apples, dried, sulfured, stewed, without added sugar.
While Apples, dried, sulfured, stewed, without added sugar contain 9.3 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apples, dried, sulfured, stewed, without added sugar have similar amounts of Fiber per 1 lb.
Both Baked Whole Red Potatoes as well as Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.