Lets compare vitamin content per 100 grams of Baked White Potatoes vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Baked Whole White Potatoes have 9.3 times more Vitamin B3, 4.7 times more Vitamin B5, 4.3 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 58.2 times more Vitamin A, 3.2 times more Vitamin B1, 4.8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 3.9 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Baked Whole White Potatoes have 1.5 times more Copper, 1.4 times more Iron, 1.7 times more Magnesium, 2.3 times more Phosphorus and 4.5 times more Potassium than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 12.4 times more Calcium, 3.9 times more Selenium and 5.3 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have similar amounts of Manganese, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.8 times more Energy, 12.1 times more Carbohydrate, 3.7 times more Sugars and 4.2 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 10.7 times more Fat and 1.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.