Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Peach nectar, canned, with added ascorbic acid:
Baked Whole Red Potatoes have 2.5 times more Vitamin B2, 8 times more Vitamin B3, 6.8 times more Vitamin B5, 5.7 times more Vitamin B6 and 27 times more Vitamin B9 than Peach nectar, canned, with added ascorbic acid.
While Peach nectar, canned, with added ascorbic acid contains 28 times more Vitamin A, 2.4 times more Vitamin C and 7.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Peach nectar, canned, with added ascorbic acid have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole Red Potatoes as well as Peach nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Peach nectar, canned, with added ascorbic acid:
Baked Whole Red Potatoes have 9.7 times more Copper, 10 times more Iron, 5.6 times more Magnesium, 12.4 times more Manganese, 14.4 times more Phosphorus, 10.9 times more Potassium and 20 times more Zinc than Peach nectar, canned, with added ascorbic acid.
Both Baked Whole Red Potatoes and Peach nectar, canned, with added ascorbic acid have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Peach nectar, canned, with added ascorbic acid have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy, 1.6 times more Carbohydrate, 18 times more Fiber and 11 times more Protein than Peach nectar, canned, with added ascorbic acid.
While Peach nectar, canned, with added ascorbic acid contains 3.8 times more Omega 3, 7.8 times more Sugars and 12.2 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Peach nectar, canned, with added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.