Lets compare vitamin content per 1 kilogram of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked White Potatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 10.3 times more Vitamin B1, 7.4 times more Vitamin B2, 1.4 times more Vitamin B6 and 2.4 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B3 and 18 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 1 kg.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked White Potatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 213.4 times more Calcium, 9.3 times more Copper, 15.2 times more Iron, 6.7 times more Magnesium, 19.5 times more Manganese, 6.4 times more Phosphorus, 108.6 times more Selenium and 14 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 27.2 times more Potassium and 13.1 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 1 kilogram:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 5.1 times more Energy, 202.3 times more Fat, 109.7 times more Saturated Fat, 134.9 times more Omega 3, 308.2 times more Omega 6 and 25 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Carbohydrate and 1.8 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.