Lets compare vitamin content per 100 grams of Apricot nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Apricot nectar, canned, with added ascorbic acid has 16 times more Vitamin A, 1.3 times more Vitamin B1, 2.4 times more Vitamin C and 10.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.9 times more Vitamin B2, 10.2 times more Vitamin B3, 9.6 times more Vitamin B5, 5.7 times more Vitamin B6, 38 times more Vitamin B9 and 2.3 times more Vitamin K than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Apricot nectar, canned, with added ascorbic acid vs Baked White Potatoes:
Baked Whole White Potatoes contain 6.7 times more Copper, 6.4 times more Iron, 5.4 times more Magnesium, 10.5 times more Manganese, 15 times more Phosphorus, 8.1 times more Potassium and 11.7 times more Zinc than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Baked Whole White Potatoes have similar amounts of Calcium and Water per 100 g.
Both Apricot nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Apricot nectar, canned, with added ascorbic acid has 8.4 times more Sugars and 12.5 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Energy, 1.5 times more Carbohydrate, 21 times more Fiber and 12.4 times more Protein than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.