Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Apples, dehydrated (low moisture), sulfured, stewed:
Baked Whole Red Potatoes have 9 times more Vitamin B1, 1.7 times more Vitamin B2, 11.4 times more Vitamin B3, 4.3 times more Vitamin B5, 3.9 times more Vitamin B6, more Vitamin B9 and 21 times more Vitamin C than Apples, dehydrated (low moisture), sulfured, stewed.
Both Baked Whole Red Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Apples, dehydrated (low moisture), sulfured, stewed:
Baked Whole Red Potatoes have 3 times more Copper, 1.6 times more Iron, 5.6 times more Magnesium, 6.4 times more Manganese, 6 times more Phosphorus, 4 times more Potassium and 6.7 times more Zinc than Apples, dehydrated (low moisture), sulfured, stewed.
While Apples, dehydrated (low moisture), sulfured, stewed contain 2.2 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 8.2 times more Protein than Apples, dehydrated (low moisture), sulfured, stewed.
While Apples, dehydrated (low moisture), sulfured, stewed contain 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.