Lets compare vitamin content per 100 grams of Apricots, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Apricots, dried, sulfured, stewed, without added sugar have 64 times more Vitamin A and 19.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 14.4 times more Vitamin B1, 1.9 times more Vitamin B2, 1.7 times more Vitamin B3, 1.6 times more Vitamin B5, 4.2 times more Vitamin B6, 9 times more Vitamin B9, 42 times more Vitamin C and 2.5 times more Vitamin K than Apricots, dried, sulfured, stewed, without added sugar.
Both Apricots, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Apricots, dried, sulfured, stewed, without added sugar vs Baked Red Potatoes:
Apricots, dried, sulfured, stewed, without added sugar have 2.1 times more Calcium and 1.3 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Copper, 2.5 times more Magnesium, 2.1 times more Manganese, 2.9 times more Phosphorus, 1.3 times more Potassium and 2.9 times more Zinc than Apricots, dried, sulfured, stewed, without added sugar.
Both Apricots, dried, sulfured, stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dried, sulfured, stewed, without added sugar have 13.7 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Protein than Apricots, dried, sulfured, stewed, without added sugar.
Both Apricots, dried, sulfured, stewed, without added sugar and Baked Whole Red Potatoes have similar amounts of Energy and Carbohydrate per 100 g.
Both Apricots, dried, sulfured, stewed, without added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.