Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Acerola:
Baked Whole Red Potatoes have 3.6 times more Vitamin B1, 4 times more Vitamin B3, 23.6 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Acerola.
While Raw Acerola contains 38 times more Vitamin A and 133.1 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Acerola have similar amounts of Vitamin B2 and Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Acerola have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Acerola:
Baked Whole Red Potatoes have 2 times more Copper, 3.5 times more Iron, 1.6 times more Magnesium, 6.5 times more Phosphorus, 3.7 times more Potassium and 4 times more Zinc than Raw Acerola.
While Raw Acerola contains 1.3 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Acerola have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.7 times more Energy, 2.5 times more Carbohydrate, 1.6 times more Fiber and 5.8 times more Protein than Raw Acerola.
While Raw Acerola contains 2.9 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Acerola have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.