Lets compare vitamin content per 100 grams of Pears, dried, sulfured, stewed, with added sugar vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 18 times more Vitamin B1, 2.6 times more Vitamin B2, 4.8 times more Vitamin B3, 4.9 times more Vitamin B5, 6.4 times more Vitamin B6, more Vitamin B9 and 3.3 times more Vitamin C than Pears, dried, sulfured, stewed, with added sugar.
Both Pears, dried, sulfured, stewed, with added sugar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pears, dried, sulfured, stewed, with added sugar vs Baked Red Potatoes:
Pears, dried, sulfured, stewed, with added sugar have 1.7 times more Calcium and 1.4 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Magnesium, 2.7 times more Phosphorus, 2.2 times more Potassium, 2.2 times more Zinc and 1.3 times more Water than Pears, dried, sulfured, stewed, with added sugar.
Both Pears, dried, sulfured, stewed, with added sugar and Baked Whole Red Potatoes have similar amounts of Copper and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Pears, dried, sulfured, stewed, with added sugar have 1.6 times more Energy, 1.9 times more Carbohydrate and 3.2 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Protein than Pears, dried, sulfured, stewed, with added sugar.
Both Pears, dried, sulfured, stewed, with 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.