Nutrient Comparison: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) VS Baked Red Potatoes per 100 g
Compare the macro and micronutrient content in 100 g of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) versus 100 g of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked Red Potatoes:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 1.6 times more Vitamin B9 than Baked Red Potatoes.
- While 100 g of Baked Whole Red Potatoes contain 1.5 times more Vitamin B1, 1.4 times more Vitamin B2, 3 times more Vitamin B3, 6.7 times more Vitamin B5, 4.1 times more Vitamin B6, 63 times more Vitamin C and 1.4 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5, Vitamin C and Vitamin K
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked Red Potatoes:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 12.3 times more Calcium, 1.6 times more Iron, 2.2 times more Manganese, 1.3 times more Phosphorus and 1.6 times more Zinc than Baked Red Potatoes.
- While 100 g of Baked Whole Red Potatoes contain 4.5 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Red Potatoes contain similar levels of Copper, Magnesium and Water per 100 grams.
- 100 grams of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 24.6 times more Fat, 16.4 times more Omega 3, 37.4 times more Omega 6 and 3.1 times more Protein than Baked Red Potatoes.
- While 100 g of Baked Whole Red Potatoes contain 1.4 times more Energy, 16.6 times more Carbohydrate and 9 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6