Lets compare vitamin content per 5 ounces of Figs Canned in Light Syrup vs Baked Red Potatoes:
Figs Canned in Light Syrup with Liquids have 1.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B1, 1.3 times more Vitamin B2, 3.6 times more Vitamin B3, 4.9 times more Vitamin B5, 3 times more Vitamin B6, 13.5 times more Vitamin B9 and 12.6 times more Vitamin C than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Figs Canned in Light Syrup vs Baked Red Potatoes:
Figs Canned in Light Syrup with Liquids have 3 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2.4 times more Iron, 2.8 times more Magnesium, 2 times more Manganese, 7.2 times more Phosphorus, 5.3 times more Potassium and 3.6 times more Zinc than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Figs Canned in Light Syrup with Liquids have 11.3 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Energy and 5.9 times more Protein than Figs Canned in Light Syrup with Liquids.
Both Figs Canned in Light Syrup with Liquids and Baked Whole Red Potatoes have similar amounts of Carbohydrate and Fiber per 5 oz.
Both Figs Canned in Light Syrup with Liquids as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.