Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Boiled Soybeans with Salt:
Baked Whole White Potatoes have 3.8 times more Vitamin B3, 2.1 times more Vitamin B5 and 7.4 times more Vitamin C than Boiled Soybeans with Salt.
While Boiled Soybeans with Salt contain 3.2 times more Vitamin B1, 6.6 times more Vitamin B2, 1.4 times more Vitamin B9, 8.8 times more Vitamin E and 7.1 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boiled Soybeans with Salt have similar amounts of Vitamin B6 per 14 oz.
Both Baked Whole White Potatoes as well as Boiled Soybeans with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Boiled Soybeans with Salt:
Baked Whole White Potatoes have 1.2 times more Water than Boiled Soybeans with Salt.
While Boiled Soybeans with Salt contain 10.2 times more Calcium, 3.2 times more Copper, 8 times more Iron, 3.2 times more Magnesium, 4.4 times more Manganese, 3.3 times more Phosphorus, 14.6 times more Selenium, 33.9 times more Sodium and 3.3 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boiled Soybeans with Salt have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 2.5 times more Carbohydrate than Boiled Soybeans with Salt.
While Boiled Soybeans with Salt contain 1.9 times more Energy, 59.8 times more Fat, 32.4 times more Saturated Fat, 39.9 times more Omega 3, 91.1 times more Omega 6, 1.5 times more Sugars, 2.9 times more Fiber and 8.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Boiled Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.