Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Soy sauce made from hydrolyzed vegetable protein:
Baked Whole Red Potatoes have 1.7 times more Vitamin B1, 1.3 times more Vitamin B5, 1.5 times more Vitamin B6, 2.1 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.2 times more Vitamin B2 and 1.8 times more Vitamin B3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Soy sauce made from hydrolyzed vegetable protein:
Baked Whole Red Potatoes have 4.2 times more Copper, 2.1 times more Iron, 1.7 times more Manganese, 1.2 times more Potassium and 1.7 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.9 times more Calcium, 1.3 times more Phosphorus and 568.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.5 times more Energy, 2.5 times more Carbohydrate and 3.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.3 times more Omega 3 and 3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Sugars per 14 oz.
Both Baked Whole Red Potatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.