Lets compare vitamin content per 100 grams of Baked White Potatoes vs Peach nectar, canned, with added ascorbic acid:
Baked Whole White Potatoes have 2.2 times more Vitamin B2, 7.6 times more Vitamin B3, 7.7 times more Vitamin B5, 5.7 times more Vitamin B6 and 38 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 15.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Peach nectar, canned, with added ascorbic acid have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole White 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 White Potatoes vs Peach nectar, canned, with added ascorbic acid:
Baked Whole White Potatoes have 1.7 times more Calcium, 7.1 times more Copper, 9.1 times more Iron, 5.4 times more Magnesium, 13.5 times more Manganese, 15 times more Phosphorus, 10.9 times more Potassium and 17.5 times more Zinc than Peach nectar, canned, with added ascorbic acid.
Both Baked Whole White Potatoes and Peach nectar, canned, with added ascorbic acid have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.8 times more Energy, 1.8 times more Carbohydrate, 21 times more Fiber and 10 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, 7.3 times more Sugars and 14.9 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White 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.