Lets compare vitamin content per 100 grams of Baked White Potatoes vs Shoyu:
Baked Whole White Potatoes have 1.5 times more Vitamin B1, 1.3 times more Vitamin B5, 1.4 times more Vitamin B6, 2.7 times more Vitamin B9, more Vitamin C and more Vitamin K than Shoyu Soy Sauce.
While Shoyu Soy Sauce contains 3.8 times more Vitamin B2 and 1.4 times more Vitamin B3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Shoyu Soy Sauce have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Shoyu:
Baked Whole White Potatoes have 3 times more Copper and 1.3 times more Potassium than Shoyu Soy Sauce.
While Shoyu Soy Sauce contains 3.3 times more Calcium, 2.3 times more Iron, 2.7 times more Magnesium, 5.4 times more Manganese, 2.2 times more Phosphorus, 784.7 times more Sodium and 2.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Shoyu Soy Sauce have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Shoyu Soy Sauce have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.7 times more Energy, 4.3 times more Carbohydrate, 3.8 times more Sugars and 2.6 times more Fiber than Shoyu Soy Sauce.
While Shoyu Soy Sauce contains 1.9 times more Omega 3, 4.8 times more Omega 6 and 3.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Shoyu Soy Sauce have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 100 g.