Lets compare vitamin content per 1 pound of Roasted Soy Flour vs Baked Red Potatoes:
Roasted Full-fat Soy Flour has 5.7 times more Vitamin B1, 18.8 times more Vitamin B2, 2.1 times more Vitamin B3, 3.5 times more Vitamin B5, 1.7 times more Vitamin B6, 8.4 times more Vitamin B9, 24.8 times more Vitamin E and 25.4 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Roasted Soy Flour vs Baked Red Potatoes:
Roasted Full-fat Soy Flour has 20.9 times more Calcium, 12.8 times more Copper, 8.3 times more Iron, 13.2 times more Magnesium, 12 times more Manganese, 6.6 times more Phosphorus, 3.7 times more Potassium and 9 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 20.1 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 1 pound:
Roasted Full-fat Soy Flour has 5 times more Energy, 145.7 times more Fat, 79.1 times more Saturated Fat, 97.2 times more Omega 3, 222.1 times more Omega 6, 1.6 times more Carbohydrate, 5.3 times more Sugars, 5.4 times more Fiber and 16.6 times more Protein than Baked Whole Red Potatoes.
Both Roasted Full-fat Soy Flour as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.