Lets compare vitamin content per 1 pound of Roasted Soy Flour vs Baked White Potatoes:
Roasted Full-fat Soy Flour has 8.6 times more Vitamin B1, 21.9 times more Vitamin B2, 2.2 times more Vitamin B3, 3.2 times more Vitamin B5, 1.7 times more Vitamin B6, 6 times more Vitamin B9, 49.5 times more Vitamin E and 26.3 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Roasted Soy Flour vs Baked White Potatoes:
Roasted Full-fat Soy Flour has 18.8 times more Calcium, 17.5 times more Copper, 9.1 times more Iron, 13.7 times more Magnesium, 11 times more Manganese, 6.3 times more Phosphorus, 3.8 times more Potassium, 15 times more Selenium and 10.2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 19.8 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 1 pound:
Roasted Full-fat Soy Flour has 4.8 times more Energy, 145.7 times more Fat, 79.1 times more Saturated Fat, 97.2 times more Omega 3, 222.1 times more Omega 6, 1.4 times more Carbohydrate, 5 times more Sugars, 4.6 times more Fiber and 18.1 times more Protein than Baked Whole White Potatoes.
Both Roasted Full-fat Soy Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.