Lets compare vitamin content per 5 ounces of Fruit syrup vs Baked White Potatoes:
Baked Whole White Potatoes contain 1.5 times more Vitamin B1, 3.6 times more Vitamin B2, 127.3 times more Vitamin B3, 38.3 times more Vitamin B5, 211 times more Vitamin B6, more Vitamin B9, 7.9 times more Vitamin C and 27 times more Vitamin K than Fruit syrup.
Both Fruit syrup as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Fruit syrup vs Baked White Potatoes:
Fruit syrup has 1.6 times more Selenium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.1 times more Copper, 16 times more Iron, 27 times more Magnesium, 3.1 times more Manganese, more Phosphorus, 77.7 times more Potassium, 1.3 times more Zinc and 5.1 times more Water than Fruit syrup.
Both Fruit syrup and Baked Whole White Potatoes have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Fruit syrup has 3.7 times more Energy, 4 times more Carbohydrate and 34.6 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 21 times more Fiber and more Protein than Fruit syrup.
Both Fruit syrup as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.