Lets compare vitamin content per 14 ounces of Yuba, Dry tofu skin vs Baked Red Potatoes:
Dry soy beancurd sheets have 4.9 times more Vitamin B1, 2.4 times more Vitamin B2, 1.6 times more Vitamin B5, 1.5 times more Vitamin B6, 1.4 times more Vitamin B9, 30 times more Vitamin E and 19.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Dry soy beancurd sheets.
Both Dry soy beancurd sheets and Baked Whole Red Potatoes have similar amounts of Vitamin B3 per 14 oz.
Both Dry soy beancurd sheets as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Yuba, Dry tofu skin vs Baked Red Potatoes:
Dry soy beancurd sheets have 23.3 times more Calcium, 18.8 times more Copper, 11.9 times more Iron, 7.9 times more Magnesium, 8.3 times more Phosphorus, 1.5 times more Potassium and 12.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 11.1 times more Water than Dry soy beancurd sheets.
Comparison of macro-nutrients per 14 ounces:
Dry soy beancurd sheets have 6.1 times more Energy, 214 times more Fat, 124.5 times more Saturated Fat, 86.7 times more Omega 3, 240.8 times more Omega 6, 1.7 times more Fiber and 21.9 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Carbohydrate than Dry soy beancurd sheets.
Both Dry soy beancurd sheets as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.