Lets compare vitamin content per 100 grams of Soy protein isolate, potassium type vs Baked White Potatoes:
Soy protein isolate, potassium type has 3.7 times more Vitamin B1, 2.3 times more Vitamin B2 and 4.6 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.4 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 White Potatoes have similar amounts of Vitamin B3 per 100 g.
Both Soy protein isolate, potassium type as well as Baked Whole White 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 White Potatoes:
Soy protein isolate, potassium type has 17.8 times more Calcium, 12.6 times more Copper, 22.7 times more Iron, 1.4 times more Magnesium, 7.9 times more Manganese, 10.3 times more Phosphorus, 2.9 times more Potassium, 1.6 times more Selenium, 7.1 times more Sodium and 11.5 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 15.1 times more Water than Soy protein isolate, potassium type.
Comparison of macro-nutrients per 100 grams:
Soy protein isolate, potassium type has 3.5 times more Energy, 2.3 times more Omega 3, 5.4 times more Omega 6 and 42.1 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 8.1 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 White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.