Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Baked Whole White Potatoes have 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 Baked Whole White Potatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 5 oz.
Both Baked Whole White Potatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Baked Whole White Potatoes have 4.5 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 11.1 times more Calcium, 1.7 times more Iron, 2.1 times more Manganese, 17.8 times more Selenium and 1.8 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Copper, Magnesium, Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 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).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 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.
Both Baked Whole White Potatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.