Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Roasted Soy Flour:
Baked Whole White Potatoes have more Vitamin C than Roasted Full-fat Soy Flour.
While Roasted Full-fat Soy Flour contains 8.6 times more Vitamin B1, 21.9 times more Vitamin B2, 2.2 times more Vitamin B3, 3.2 times more Vitamin B5, 1.7 times more Vitamin B6, 6 times more Vitamin B9, 49.5 times more Vitamin E and 26.3 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Roasted Full-fat Soy Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Roasted Soy Flour:
Baked Whole White Potatoes have 19.8 times more Water than Roasted Full-fat Soy Flour.
While Roasted Full-fat Soy Flour contains 18.8 times more Calcium, 17.5 times more Copper, 9.1 times more Iron, 13.7 times more Magnesium, 11 times more Manganese, 6.3 times more Phosphorus, 3.8 times more Potassium, 15 times more Selenium and 10.2 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 7 ounces:
Roasted Full-fat Soy Flour contains 4.8 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, 1.4 times more Carbohydrate, 5 times more Sugars, 4.6 times more Fiber and 18.1 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Roasted Full-fat Soy Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.