Lets compare vitamin content per 5 ounces of Stir-Fried Soybeans Sprouts vs Baked White Potatoes:
Stir-Fried Sprouted Soybeans have 8.8 times more Vitamin B1, 4.4 times more Vitamin B2, 3.1 times more Vitamin B5 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Sprouted Soybeans.
Both Stir-Fried Sprouted Soybeans and Baked Whole White Potatoes have similar amounts of Vitamin C per 5 oz.
Both Stir-Fried Sprouted Soybeans as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Stir-Fried Soybeans Sprouts vs Baked White Potatoes:
Stir-Fried Sprouted Soybeans have 8.2 times more Calcium, 4.1 times more Copper, 3.6 times more Magnesium, 6 times more Manganese, 2.9 times more Phosphorus and 6 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Iron than Stir-Fried Sprouted Soybeans.
Both Stir-Fried Sprouted Soybeans and Baked Whole White Potatoes have similar amounts of Potassium, Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Stir-Fried Sprouted Soybeans have 1.4 times more Energy, 47.3 times more Fat, 24.6 times more Saturated Fat, 31.5 times more Omega 3, 72.2 times more Omega 6 and 6.2 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Carbohydrate and 2.6 times more Fiber than Stir-Fried Sprouted Soybeans.
Both Stir-Fried Sprouted Soybeans as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.