Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Soy protein isolate, potassium type:
Baked Whole White Potatoes have 6.4 times more Vitamin B5, 2.1 times more Vitamin B6, more Vitamin C and more Vitamin K than Soy protein isolate, potassium type.
While Soy protein isolate, potassium type contains 3.7 times more Vitamin B1, 2.3 times more Vitamin B2 and 4.6 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soy protein isolate, potassium type have similar amounts of Vitamin B3 per 14 oz.
Both Baked Whole White Potatoes as well as Soy protein isolate, potassium type have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Soy protein isolate, potassium type:
Baked Whole White Potatoes have 15.1 times more Water than Soy protein isolate, potassium type.
While Soy protein isolate, potassium type contains 17.8 times more Calcium, 12.6 times more Copper, 22.7 times more Iron, 1.4 times more Magnesium, 7.9 times more Manganese, 10.3 times more Phosphorus, 2.9 times more Potassium, 1.6 times more Selenium, 7.1 times more Sodium and 11.5 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 8.1 times more Carbohydrate, more Sugars and more Fiber than Soy protein isolate, potassium type.
While Soy protein isolate, potassium type contains 3.5 times more Energy, 2.3 times more Omega 3, 5.4 times more Omega 6 and 42.1 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soy protein isolate, potassium type have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.