Lets compare vitamin content per 14 ounces of Tofu, extra firm, prepared with nigari vs Baked Red Potatoes:
Tofu, extra firm, prepared with nigari has 2.5 times more Vitamin B5 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B1, 6.6 times more Vitamin B3, 2.6 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin K per 14 oz.
Both Tofu, extra firm, prepared with nigari as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Tofu, extra firm, prepared with nigari vs Baked Red Potatoes:
Tofu, extra firm, prepared with nigari has 31.3 times more Calcium, 2.9 times more Iron, 1.3 times more Magnesium, 3.8 times more Manganese, 1.5 times more Phosphorus and 2.7 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Potassium than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Baked Whole Red Potatoes have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tofu, extra firm, prepared with nigari has 35.1 times more Fat, 23 times more Saturated Fat, 17.4 times more Omega 3, 48.7 times more Omega 6 and 4.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 16.6 times more Carbohydrate, 2 times more Sugars and 1.8 times more Fiber than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Baked Whole Red Potatoes have similar amounts of Energy per 14 oz.
Both Tofu, extra firm, prepared with nigari as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.