Lets compare vitamin content per 100 grams of Low Salt Shoyu vs Baked White Potatoes:
Shoyu Soy Sauce, low salt has 5.6 times more Vitamin B2 and 10.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 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 and Baked Whole White Potatoes have similar amounts of Vitamin B1, Vitamin B5 and Vitamin B9 per 100 g.
Both Shoyu Soy Sauce, low salt as well as Baked Whole White 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 White Potatoes:
Shoyu Soy Sauce, low salt has 3 times more Calcium, 2.1 times more Iron, 2.6 times more Magnesium, 5.3 times more Manganese, 2.2 times more Phosphorus, 514 times more Sodium and 2.3 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.6 times more Copper and 1.5 times more Potassium than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Baked Whole White Potatoes have similar amounts of Water per 100 g.
Both Shoyu Soy Sauce, low salt as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Shoyu Soy Sauce, low salt has 4.3 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Energy, 3.8 times more Carbohydrate, 3.1 times more Sugars and 3 times more Fiber than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.