Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Sprouted Soybeans:
Baked Whole Red Potatoes have 1.4 times more Vitamin B3 and 1.2 times more Vitamin B6 than Raw Sprouted Soybeans.
While Raw Sprouted Soybeans contain 4.7 times more Vitamin B1, 2.4 times more Vitamin B2, 2.7 times more Vitamin B5 and 6.4 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Sprouted Soybeans have similar amounts of Vitamin C per 1 kg.
Both Baked Whole Red Potatoes as well as Raw Sprouted Soybeans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Sprouted Soybeans:
Raw Sprouted Soybeans contain 7.4 times more Calcium, 2.5 times more Copper, 3 times more Iron, 2.6 times more Magnesium, 4.1 times more Manganese, 2.3 times more Phosphorus and 2.9 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Sprouted Soybeans have similar amounts of Potassium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 2 times more Carbohydrate and 1.6 times more Fiber than Raw Sprouted Soybeans.
While Raw Sprouted Soybeans contain 1.4 times more Energy, 44.7 times more Fat, 23.2 times more Saturated Fat, 29.7 times more Omega 3, 68.1 times more Omega 6 and 5.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Sprouted Soybeans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.