Lets compare vitamin content per 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Baked White Potatoes:
Baked Whole White Potatoes contain 1.6 times more Vitamin B1, 3.4 times more Vitamin B3, 2.6 times more Vitamin B5, 5.7 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole White Potatoes have similar amounts of Vitamin B2 per 14 oz.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Baked White Potatoes:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.3 times more Magnesium, 5.7 times more Potassium, 1.8 times more Selenium and 412.9 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.6 times more Copper, 1.5 times more Iron, 1.3 times more Manganese and 1.4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole White Potatoes have similar amounts of Calcium, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.7 times more Sugars and 3.9 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Carbohydrate and 7 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole White Potatoes have similar amounts of Energy per 14 oz.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.