Lets compare vitamin content per 100 grams of Baked White Potatoes vs Apricots, dried, sulfured, stewed, with added sugar:
Baked Whole White Potatoes have 9.6 times more Vitamin B1, 1.6 times more Vitamin B2, 1.8 times more Vitamin B3, 2 times more Vitamin B5, 2 times more Vitamin B6, more Vitamin B9 and 9 times more Vitamin C than Apricots, dried, sulfured, stewed, with added sugar.
While Apricots, dried, sulfured, stewed, with added sugar contain 107 times more Vitamin A than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Apricots, dried, sulfured, stewed, with added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Apricots, dried, sulfured, stewed, with added sugar:
Baked Whole White Potatoes have 1.8 times more Magnesium, 2.1 times more Manganese, 2 times more Phosphorus, 1.2 times more Potassium and 1.5 times more Zinc than Apricots, dried, sulfured, stewed, with added sugar.
While Apricots, dried, sulfured, stewed, with added sugar contain 1.5 times more Calcium and 2.4 times more Iron than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dried, sulfured, stewed, with added sugar have similar amounts of Copper and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.8 times more Protein than Apricots, dried, sulfured, stewed, with added sugar.
While Apricots, dried, sulfured, stewed, with added sugar contain 1.4 times more Carbohydrate and 2 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Apricots, dried, sulfured, stewed, with added sugar have similar amounts of Energy per 100 g.
Both Baked Whole White Potatoes as well as Apricots, dried, sulfured, stewed, with added sugar have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.