Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Baked Red Potatoes:
Soy sauce made from hydrolyzed vegetable protein has 2.2 times more Vitamin B2 and 1.8 times more Vitamin B3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Vitamin B1, 1.3 times more Vitamin B5, 1.5 times more Vitamin B6, 2.1 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein 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 sauce made from hydrolyzed vegetable protein vs Baked Red Potatoes:
Soy sauce made from hydrolyzed vegetable protein has 1.9 times more Calcium, 1.3 times more Phosphorus and 568.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Copper, 2.1 times more Iron, 1.7 times more Manganese and 1.7 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Baked Whole Red Potatoes have similar amounts of Magnesium, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from hydrolyzed vegetable protein has 1.3 times more Omega 3 and 3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Energy, 2.5 times more Carbohydrate and 3.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Baked Whole Red Potatoes have similar amounts of Sugars per 100 g.
Both Soy sauce made from hydrolyzed vegetable protein as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.