Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Fuyu prepared with calcium sulfate:
Baked Whole Red Potatoes have 4.2 times more Vitamin B3, 2.6 times more Vitamin B5, 2.3 times more Vitamin B6 and 63 times more Vitamin C than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 2.2 times more Vitamin B1 and 2 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Salted and fermented Tofu, prepared with calcium sulfate have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Fuyu prepared with calcium sulfate:
Baked Whole Red Potatoes have 7.3 times more Potassium than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 136.6 times more Calcium, 2.2 times more Copper, 2.8 times more Iron, 2.1 times more Magnesium, 6.8 times more Manganese, 239.4 times more Sodium and 3.9 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Salted and fermented Tofu, prepared with calcium sulfate have similar amounts of Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 3.8 times more Carbohydrate than Salted and fermented Tofu, prepared with calcium sulfate.
While Salted and fermented Tofu, prepared with calcium sulfate contains 1.3 times more Energy, 53.3 times more Fat, 28.9 times more Saturated Fat, 35.6 times more Omega 3, 81.3 times more Omega 6 and 3.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.