Lets compare vitamin content per 5 ounces of Fuji Apples vs Baked White Potatoes:
Raw Fuji Apples with skin have 4.5 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Vitamin B1, 1.7 times more Vitamin B2, 21.8 times more Vitamin B3, 7.5 times more Vitamin B5, 4.7 times more Vitamin B6, 12.7 times more Vitamin B9 and 2.7 times more Vitamin K than Raw Fuji Apples with skin.
Both Raw Fuji Apples with skin as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A in 5 oz.
Comparing minerals per 5 ounces for Fuji Apples vs Baked White Potatoes:
Baked Whole White Potatoes contain 1.4 times more Calcium, 5.1 times more Copper, 6.4 times more Iron, 5.4 times more Magnesium, 6.1 times more Manganese, 5.8 times more Phosphorus, 5 times more Potassium and 8.8 times more Zinc than Raw Fuji Apples with skin.
Both Raw Fuji Apples with skin and Baked Whole White Potatoes have similar amounts of Water per 5 oz.
Both Raw Fuji Apples with skin as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Fuji Apples with skin have 7.6 times more Sugars and 18 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Energy, 1.4 times more Carbohydrate and 10.5 times more Protein than Raw Fuji Apples with skin.
Both Raw Fuji Apples with skin and Baked Whole White Potatoes have similar amounts of Fiber per 5 oz.
Both Raw Fuji Apples with skin as well as Baked Whole White Potatoes have insufficient amounts of Fat, Glucose and Sucrose in 5 oz.