Lets compare vitamin content per 100 grams of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Baked White Potatoes:
Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.4 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
Comparing minerals per 100 grams for Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Baked White Potatoes:
Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 12.3 times more Calcium, 1.4 times more Phosphorus, 9 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Iron, 2.1 times more Magnesium, 4.6 times more Potassium and 3.5 times more Zinc than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
Comparison of macro-nutrients per 100 grams:
Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 1.2 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.7 times more Energy, 5.5 times more Carbohydrate, 3.7 times more Sugars and 3.5 times more Fiber than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.