Lets compare vitamin content per 100 grams of Soy protein isolate, potassium type vs Baked Red Potatoes:
Soy protein isolate, potassium type has 2.4 times more Vitamin B1, 2 times more Vitamin B2 and 6.5 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.7 times more Vitamin B5, 2.1 times more Vitamin B6, more Vitamin C and more Vitamin K than Soy protein isolate, potassium type.
Both Soy protein isolate, potassium type and Baked Whole Red Potatoes have similar amounts of Vitamin B3 per 100 g.
Both Soy protein isolate, potassium type as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Soy protein isolate, potassium type vs Baked Red Potatoes:
Soy protein isolate, potassium type has 19.8 times more Calcium, 9.2 times more Copper, 20.7 times more Iron, 1.4 times more Magnesium, 8.6 times more Manganese, 10.8 times more Phosphorus, 2.9 times more Potassium, 4.2 times more Sodium and 10.1 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 15.4 times more Water than Soy protein isolate, potassium type.
Comparison of macro-nutrients per 100 grams:
Soy protein isolate, potassium type has 3.7 times more Energy, 2.3 times more Omega 3, 5.4 times more Omega 6 and 38.4 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.6 times more Carbohydrate, more Sugars and more Fiber than Soy protein isolate, potassium type.
Both Soy protein isolate, potassium type as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.