Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Hard Tofu, prepared with nigari:
Baked Whole Red Potatoes have 1.7 times more Vitamin B1, 2.5 times more Vitamin B3, 9.2 times more Vitamin B5, 5.4 times more Vitamin B6, 1.2 times more Vitamin B9 and 42 times more Vitamin C than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 1.5 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Hard Tofu, prepared with nigari have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Hard Tofu, prepared with nigari:
Baked Whole Red Potatoes have 3.7 times more Potassium than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 38.3 times more Calcium, 1.9 times more Copper, 3.9 times more Iron, 1.9 times more Magnesium, 6.1 times more Manganese, 3.2 times more Phosphorus and 4.2 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Hard Tofu, prepared with nigari have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.5 times more Carbohydrate and 3 times more Fiber than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 1.7 times more Energy, 66.6 times more Fat, 36.1 times more Saturated Fat, 44.5 times more Omega 3, 101.4 times more Omega 6 and 5.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Hard Tofu, prepared with nigari have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.