Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Fuyu prepared with calcium sulfate:
Baked Whole White Potatoes have 4 times more Vitamin B3, 2.9 times more Vitamin B5, 2.3 times more Vitamin B6, 1.3 times more Vitamin B9 and 63 times more Vitamin C than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 3.3 times more Vitamin B1 and 2.3 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Fuyu prepared with calcium sulfate:
Baked Whole White Potatoes have 7.3 times more Potassium than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 122.9 times more Calcium, 3 times more Copper, 3.1 times more Iron, 2.1 times more Magnesium, 6.2 times more Manganese, 34.6 times more Selenium, 410.4 times more Sodium and 4.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Salted and fermented Tofu, prepared with calcium sulfate have similar amounts of Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 4.1 times more Carbohydrate than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 1.3 times more Energy, 53.3 times more Fat, 28.9 times more Saturated Fat, 35.6 times more Omega 3, 81.3 times more Omega 6 and 3.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.