Lets compare vitamin content per 1 kilogram of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked White Potatoes:
Baked Whole White Potatoes contain 2.9 times more Vitamin B3, 7.5 times more Vitamin B5, 4.1 times more Vitamin B6, 63 times more Vitamin C and 1.4 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Whole White Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 1 kg.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked White Potatoes:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 11.1 times more Calcium, 1.2 times more Copper, 1.7 times more Iron, 2.1 times more Manganese, 1.2 times more Phosphorus, 17.8 times more Selenium and 1.8 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.5 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Whole White Potatoes have similar amounts of Magnesium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 24.6 times more Fat, 13.3 times more Saturated Fat, 16.4 times more Omega 3, 37.4 times more Omega 6 and 3.4 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Energy, 17.9 times more Carbohydrate, 2.2 times more Sugars and 10.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.