Lets compare vitamin content per 100 grams of Apples, dehydrated (low moisture), sulfured, stewed vs Baked White Potatoes:
Baked Whole White Potatoes contain 6 times more Vitamin B1, 1.5 times more Vitamin B2, 10.9 times more Vitamin B3, 4.8 times more Vitamin B5, 3.9 times more Vitamin B6, more Vitamin B9 and 21 times more Vitamin C than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Apples, dehydrated (low moisture), sulfured, stewed vs Baked White Potatoes:
Apples, dehydrated (low moisture), sulfured, stewed have 3.7 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Calcium, 2.2 times more Copper, 1.5 times more Iron, 5.4 times more Magnesium, 7 times more Manganese, 6.3 times more Phosphorus, 4 times more Potassium and 5.8 times more Zinc than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Water per 100 g.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Apples, dehydrated (low moisture), sulfured, stewed have 1.2 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.5 times more Protein than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed and Baked Whole White Potatoes have similar amounts of Energy and Carbohydrate per 100 g.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.