Lets compare vitamin content per 100 grams of Baked White Potatoes vs TVP:
Baked Whole White Potatoes have more Vitamin C than Textured Vegetable Protein, Dry.
While Textured Vegetable Protein, Dry contains 12.5 times more Vitamin B1, 7 times more Vitamin B2, 2.4 times more Vitamin B6, 7.9 times more Vitamin B9, 5 times more Vitamin E and 1.5 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Textured Vegetable Protein, Dry have similar amounts of Vitamin B3 per 100 g.
Both Baked Whole White Potatoes as well as Textured Vegetable Protein, Dry have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs TVP:
Baked Whole White Potatoes have 10.8 times more Water than Textured Vegetable Protein, Dry.
While Textured Vegetable Protein, Dry contains 26 times more Calcium, 11.8 times more Copper, 15.6 times more Iron, 11.1 times more Magnesium, 21.2 times more Manganese, 9.5 times more Phosphorus, 4.6 times more Potassium, 44 times more Selenium, 4.3 times more Sodium and 16 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Textured Vegetable Protein, Dry contains 3.6 times more Energy, 6.7 times more Fat, 6.7 times more Omega 3, 8.2 times more Omega 6, 1.5 times more Carbohydrate, 6.2 times more Sugars, 7 times more Fiber and 23.8 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Textured Vegetable Protein, Dry have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.