Lets compare vitamin content per 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 2.4 times more Vitamin B1, 3.5 times more Vitamin B3, 2.3 times more Vitamin B5, 5.7 times more Vitamin B6, 6.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 100 g.
Both Soy sauce, reduced sodium, 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, reduced sodium, made from hydrolyzed vegetable protein vs Baked Red Potatoes:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.2 times more Calcium, 1.2 times more Magnesium, 1.2 times more Phosphorus, 5.7 times more Potassium and 240.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Copper, 1.6 times more Iron and 1.6 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole Red Potatoes have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.9 times more Sugars and 3.6 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Carbohydrate and 6 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Whole Red Potatoes have similar amounts of Energy per 100 g.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.