Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Soy Flour:
Baked Whole Red Potatoes have more Vitamin C than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 8.1 times more Vitamin B1, 23.2 times more Vitamin B2, 2.7 times more Vitamin B3, 4.7 times more Vitamin B5, 2.2 times more Vitamin B6, 12.8 times more Vitamin B9, 24.4 times more Vitamin E and 25 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Full-fat Soy Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Soy Flour:
Baked Whole Red Potatoes have 14.9 times more Water than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 22.9 times more Calcium, 16.8 times more Copper, 9.1 times more Iron, 15.3 times more Magnesium, 13.2 times more Manganese, 6.9 times more Phosphorus, 4.6 times more Potassium and 9.8 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Raw Full-fat Soy Flour contains 5 times more Energy, 137.7 times more Fat, 74.7 times more Saturated Fat, 91.9 times more Omega 3, 209.8 times more Omega 6, 1.6 times more Carbohydrate, 5.2 times more Sugars, 5.3 times more Fiber and 16.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Full-fat Soy Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.