Lets compare vitamin content per 100 grams of Baked Red Potatoes vs TVP:
Baked Whole Red Potatoes have more Vitamin C than Textured Vegetable Protein, Dry.
While Textured Vegetable Protein, Dry contains 8.3 times more Vitamin B1, 6 times more Vitamin B2, 2.4 times more Vitamin B6, 11.1 times more Vitamin B9, 2.5 times more Vitamin E and 1.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Textured Vegetable Protein, Dry have similar amounts of Vitamin B3 per 100 g.
Both Baked Whole Red Potatoes as well as Textured Vegetable Protein, Dry have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs TVP:
Baked Whole Red Potatoes have 11 times more Water than Textured Vegetable Protein, Dry.
While Textured Vegetable Protein, Dry contains 28.9 times more Calcium, 8.6 times more Copper, 14.3 times more Iron, 10.7 times more Magnesium, 23.1 times more Manganese, 9.9 times more Phosphorus, 4.6 times more Potassium, 2.5 times more Sodium and 14 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Textured Vegetable Protein, Dry contains 3.8 times more Energy, 6.7 times more Fat, 6.7 times more Omega 3, 8.2 times more Omega 6, 1.6 times more Carbohydrate, 6.6 times more Sugars, 8.1 times more Fiber and 21.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Textured Vegetable Protein, Dry have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.