Lets compare vitamin content per 100 grams of Grape juice, canned or bottled, unsweetened, without added ascorbic acid vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 4.2 times more Vitamin B1, 3.3 times more Vitamin B2, 12 times more Vitamin B3, 7.1 times more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin B9, 126 times more Vitamin C and 7 times more Vitamin K than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Grape juice, canned or bottled, unsweetened, without added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Grape juice, canned or bottled, unsweetened, without added ascorbic acid vs Baked Red Potatoes:
Grape juice, canned or bottled, unsweetened, without added ascorbic acid has 1.2 times more Calcium and 1.4 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.7 times more Copper, 2.8 times more Iron, 2.8 times more Magnesium, 5.1 times more Phosphorus, 5.2 times more Potassium and 5.7 times more Zinc than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Grape juice, canned or bottled, unsweetened, without added ascorbic acid and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Grape juice, canned or bottled, unsweetened, without added ascorbic acid has 9.9 times more Sugars and 16.7 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Energy, 1.3 times more Carbohydrate, 9 times more Fiber and 6.2 times more Protein than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Grape juice, canned or bottled, unsweetened, without added ascorbic acid as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.