Lets compare vitamin content per 7 ounces of Pear nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Pear nectar, canned, with added ascorbic acid has 2.1 times more Vitamin C than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 24 times more Vitamin B1, 3.3 times more Vitamin B2, 11.9 times more Vitamin B3, 17.4 times more Vitamin B5, 15.1 times more Vitamin B6 and 38 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Pear nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 2 times more Calcium, 1.9 times more Copper, 2.5 times more Iron, 9 times more Magnesium, 6.3 times more Manganese, 25 times more Phosphorus, 41.8 times more Potassium and 5 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Baked Whole White Potatoes have similar amounts of Water per 7 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pear nectar, canned, with added ascorbic acid has 9.9 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Energy, 1.3 times more Carbohydrate, 3.5 times more Fiber and 19.1 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.