Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Baked Whole Red Potatoes have 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.
While Apricots, dried, sulfured, stewed, without added sugar contain 64 times more Vitamin A and 19.1 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Baked Whole Red Potatoes have 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.
While Apricots, dried, sulfured, stewed, without added sugar contain 2.1 times more Calcium and 1.3 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.9 times more Protein than Apricots, dried, sulfured, stewed, without added sugar.
While Apricots, dried, sulfured, stewed, without added sugar contain 13.7 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.