Lets compare vitamin content per 1 pound of Baked White Potatoes vs Soy Flour, defatted:
Baked Whole White Potatoes have more Vitamin C than Soy flour, defatted.
While Soy flour, defatted contains 14.5 times more Vitamin B1, 5.9 times more Vitamin B2, 1.7 times more Vitamin B3, 5.2 times more Vitamin B5, 2.7 times more Vitamin B6, 8 times more Vitamin B9 and 1.5 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soy flour, defatted have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Soy Flour, defatted:
Baked Whole White Potatoes have 10.4 times more Water than Soy flour, defatted.
While Soy flour, defatted contains 24.1 times more Calcium, 32 times more Copper, 14.4 times more Iron, 10.7 times more Magnesium, 16 times more Manganese, 9 times more Phosphorus, 4.4 times more Potassium, 3.4 times more Selenium, 2.9 times more Sodium and 7 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 1 pound:
Soy flour, defatted contains 3.6 times more Energy, 8.1 times more Fat, 4.2 times more Omega 3, 9.6 times more Omega 6, 1.6 times more Carbohydrate, 10.7 times more Sugars, 8.3 times more Fiber and 24.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soy flour, defatted have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.