Lets compare vitamin content per 5 ounces of Soy Flour, defatted vs Baked White Potatoes:
Soy flour, defatted has 14.5 times more Vitamin B1, 5.9 times more Vitamin B2, 1.7 times more Vitamin B3, 5.2 times more Vitamin B5, 2.7 times more Vitamin B6, 8 times more Vitamin B9 and 1.5 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Soy flour, defatted.
Both Soy flour, defatted as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Soy Flour, defatted vs Baked White Potatoes:
Soy flour, defatted has 24.1 times more Calcium, 32 times more Copper, 14.4 times more Iron, 10.7 times more Magnesium, 16 times more Manganese, 9 times more Phosphorus, 4.4 times more Potassium, 3.4 times more Selenium, 2.9 times more Sodium and 7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10.4 times more Water than Soy flour, defatted.
Comparison of macro-nutrients per 5 ounces:
Soy flour, defatted has 3.6 times more Energy, 8.1 times more Fat, 4.2 times more Omega 3, 9.6 times more Omega 6, 1.6 times more Carbohydrate, 10.7 times more Sugars, 8.3 times more Fiber and 24.5 times more Protein than Baked Whole White Potatoes.
Both Soy flour, defatted as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.