Lets compare vitamin content per 100 grams of Baked White Potatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Baked Whole White Potatoes have 1.6 times more Vitamin B1, 3.4 times more Vitamin B3, 2.6 times more Vitamin B5, 5.7 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Baked Whole White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole White Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Baked Whole White Potatoes have 2.6 times more Copper, 1.5 times more Iron, 1.3 times more Manganese and 1.4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.3 times more Magnesium, 5.7 times more Potassium, 1.8 times more Selenium and 412.9 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Calcium, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.5 times more Carbohydrate and 7 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 3.7 times more Sugars and 3.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Energy per 100 g.
Both Baked Whole White Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.