Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Juice, apple and grape blend, with added ascorbic acid:
Baked Whole Red Potatoes have 12 times more Vitamin B1, 3.3 times more Vitamin B2, 18.3 times more Vitamin B3, 9.7 times more Vitamin B5, 10.1 times more Vitamin B6, more Vitamin B9 and 14 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
While Juice, apple and grape blend, with added ascorbic acid contains 2.2 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Juice, apple and grape blend, with added ascorbic acid:
Baked Whole Red Potatoes have 17.4 times more Copper, 6.4 times more Iron, 4 times more Magnesium, 4.2 times more Manganese, 8 times more Phosphorus, 5.7 times more Potassium and 8 times more Zinc than Juice, apple and grape blend, with added ascorbic acid.
Both Baked Whole Red Potatoes and Juice, apple and grape blend, with added ascorbic acid have similar amounts of Calcium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy, 1.6 times more Carbohydrate, 9 times more Fiber and 14.4 times more Protein than Juice, apple and grape blend, with added ascorbic acid.
While Juice, apple and grape blend, with added ascorbic acid contains 7.6 times more Sugars and 14.7 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.