Lets compare vitamin content per 100 grams of Baked White Potatoes vs Applesauce, canned, unsweetened, with added ascorbic acid:
Baked Whole White Potatoes have 1.8 times more Vitamin B1, 1.4 times more Vitamin B2, 18.2 times more Vitamin B3, 9.3 times more Vitamin B5, 7.8 times more Vitamin B6, 12.7 times more Vitamin B9 and 5.4 times more Vitamin K than Applesauce, canned, unsweetened, with added ascorbic acid.
While Applesauce, canned, unsweetened, with added ascorbic acid contains 1.7 times more Vitamin C and 4 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Applesauce, canned, unsweetened, with added ascorbic acid:
Baked Whole White Potatoes have 2.5 times more Calcium, 4.7 times more Copper, 2.8 times more Iron, 9 times more Magnesium, 7.6 times more Manganese, 15 times more Phosphorus, 7.4 times more Potassium and 11.7 times more Zinc than Applesauce, canned, unsweetened, with added ascorbic acid.
Both Baked Whole White Potatoes and Applesauce, canned, unsweetened, with added ascorbic acid have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.2 times more Energy, 1.9 times more Carbohydrate, 1.9 times more Fiber and 12.4 times more Protein than Applesauce, canned, unsweetened, with added ascorbic acid.
While Applesauce, canned, unsweetened, with added ascorbic acid contains 6.1 times more Sugars and 16.3 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Applesauce, canned, unsweetened, with added ascorbic acid have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.