Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Low Salt Shoyu:
Baked Whole Red Potatoes have 1.8 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, more Vitamin C and more Vitamin K than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 4.8 times more Vitamin B2, 1.6 times more Vitamin B9 and 5.1 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Shoyu Soy Sauce, low salt have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Low Salt Shoyu:
Baked Whole Red Potatoes have 3.6 times more Copper and 1.5 times more Potassium than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 3.3 times more Calcium, 1.9 times more Iron, 2.5 times more Magnesium, 5.8 times more Manganese, 2.3 times more Phosphorus, 299.8 times more Sodium and 2 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Shoyu Soy Sauce, low salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.5 times more Energy, 3.5 times more Carbohydrate, 2.9 times more Sugars and 2.6 times more Fiber than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 3.9 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.