Lets compare vitamin content per 7 ounces of Juice, apple and grape blend, with added ascorbic acid vs Baked Red Potatoes:
Juice, apple and grape blend, with added ascorbic acid has 2.2 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 12 times more Vitamin B1, 3.3 times more Vitamin B2, 18.3 times more Vitamin B3, 9.7 times more Vitamin B5, 10.1 times more Vitamin B6, more Vitamin B9 and 14 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Juice, apple and grape blend, with added ascorbic acid vs Baked Red Potatoes:
Juice, apple and grape blend, with added ascorbic acid has 1.2 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 17.4 times more Copper, 6.4 times more Iron, 4 times more Magnesium, 4.2 times more Manganese, 8 times more Phosphorus, 5.7 times more Potassium and 8 times more Zinc than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Juice, apple and grape blend, with added ascorbic acid has 7.6 times more Sugars and 14.7 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy, 1.6 times more Carbohydrate, 9 times more Fiber and 14.4 times more Protein than Juice, apple and grape blend, with added ascorbic acid.
Both Juice, apple and grape blend, with added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.