Lets compare vitamin content per 100 grams of Yuba, Dry tofu skin vs Baked White Potatoes:
Dry soy beancurd sheets have 7.3 times more Vitamin B1, 2.8 times more Vitamin B2, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6, 60 times more Vitamin E and 20.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Dry soy beancurd sheets.
Both Dry soy beancurd sheets and Baked Whole White Potatoes have similar amounts of Vitamin B3 and Vitamin B9 per 100 g.
Both Dry soy beancurd sheets as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Yuba, Dry tofu skin vs Baked White Potatoes:
Dry soy beancurd sheets have 21 times more Calcium, 25.7 times more Copper, 13 times more Iron, 8.1 times more Magnesium, 8 times more Phosphorus, 1.5 times more Potassium, 14 times more Selenium and 14 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10.9 times more Water than Dry soy beancurd sheets.
Comparison of macro-nutrients per 100 grams:
Dry soy beancurd sheets have 5.8 times more Energy, 214 times more Fat, 124.5 times more Saturated Fat, 86.7 times more Omega 3, 240.8 times more Omega 6, 1.4 times more Fiber and 24 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.9 times more Carbohydrate than Dry soy beancurd sheets.
Both Dry soy beancurd sheets as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.