Lets compare vitamin content per 100 grams of Baked White Potatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Baked Whole White Potatoes have 1.3 times more Vitamin B3 and 18 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 10.3 times more Vitamin B1, 7.4 times more Vitamin B2, 1.4 times more Vitamin B6 and 2.4 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole White Potatoes as well as Tofu, dried-frozen (koyadofu), 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 White Potatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Baked Whole White Potatoes have 27.2 times more Potassium and 13.1 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 213.4 times more Calcium, 9.3 times more Copper, 15.2 times more Iron, 6.7 times more Magnesium, 19.5 times more Manganese, 6.4 times more Phosphorus, 108.6 times more Selenium and 14 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.5 times more Carbohydrate and 1.8 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 5.1 times more Energy, 202.3 times more Fat, 109.7 times more Saturated Fat, 134.9 times more Omega 3, 308.2 times more Omega 6 and 25 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.