Lets compare vitamin content per 5 ounces of Shoyu vs Baked Red Potatoes:
Shoyu Soy Sauce has 3.3 times more Vitamin B2 and 1.4 times more Vitamin B3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Vitamin B1, 1.4 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C and more Vitamin K than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Shoyu Soy Sauce as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Shoyu vs Baked Red Potatoes:
Shoyu Soy Sauce has 3.7 times more Calcium, 2.1 times more Iron, 2.6 times more Magnesium, 5.9 times more Manganese, 2.3 times more Phosphorus, 457.8 times more Sodium and 2.2 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Copper and 1.3 times more Potassium than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Shoyu Soy Sauce has 1.9 times more Omega 3, 4.8 times more Omega 6 and 3.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Energy, 4 times more Carbohydrate, 3.6 times more Sugars and 2.3 times more Fiber than Shoyu Soy Sauce.
Both Shoyu Soy Sauce as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.