Lets compare vitamin content per 100 grams of Low Salt Shoyu vs Baked Red Potatoes:
Shoyu Soy Sauce, low salt has 4.8 times more Vitamin B2, 1.2 times more Vitamin B5, 1.6 times more Vitamin B9 and 5.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, more Vitamin C and more Vitamin K than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Low Salt Shoyu vs Baked Red Potatoes:
Shoyu Soy Sauce, low salt has 3.3 times more Calcium, 1.9 times more Iron, 2.5 times more Magnesium, 5.8 times more Manganese, 2.3 times more Phosphorus, 299.8 times more Sodium and 2 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Copper and 1.5 times more Potassium than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Shoyu Soy Sauce, low salt has 3.9 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Energy, 3.5 times more Carbohydrate, 2.9 times more Sugars and 2.6 times more Fiber than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.