Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Tangerine Juice:
Baked Whole White Potatoes have 2.2 times more Vitamin B2, 15.3 times more Vitamin B3, 3.1 times more Vitamin B5, 5 times more Vitamin B6, 7.6 times more Vitamin B9 and more Vitamin K than Raw Tangerine Juice.
While Raw Tangerine Juice contains 13 times more Vitamin A and 2.5 times more Vitamin C than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Tangerine Juice have similar amounts of Vitamin B1 per 5 oz.
Both Baked Whole White Potatoes as well as Raw Tangerine Juice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Tangerine Juice:
Baked Whole White Potatoes have 5.1 times more Copper, 3.2 times more Iron, 3.4 times more Magnesium, 5.1 times more Manganese, 5.4 times more Phosphorus, 3.1 times more Potassium and 11.7 times more Zinc than Raw Tangerine Juice.
While Raw Tangerine Juice contains 1.8 times more Calcium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Tangerine Juice have similar amounts of Water per 5 oz.
Both Baked Whole White Potatoes as well as Raw Tangerine Juice have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 2.1 times more Energy, 2.1 times more Carbohydrate, 10.5 times more Fiber and 4.2 times more Protein than Raw Tangerine Juice.
While Raw Tangerine Juice contains 6.5 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Tangerine Juice have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.