Lets compare vitamin content per 100 grams of Baked White Potatoes vs Stir-Fried Soybeans Sprouts with Salt:
Baked Whole White Potatoes have 1.4 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Sprouted Soybeans with Salt.
While Stir-Fried Sprouted Soybeans with Salt contain 8.8 times more Vitamin B1, 4.4 times more Vitamin B2, 3.1 times more Vitamin B5 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Soybeans with Salt have similar amounts of Vitamin C per 100 g.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Soybeans with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Stir-Fried Soybeans Sprouts with Salt:
Baked Whole White Potatoes have 1.6 times more Iron than Stir-Fried Sprouted Soybeans with Salt.
While Stir-Fried Sprouted Soybeans with Salt contain 8.2 times more Calcium, 4.1 times more Copper, 3.6 times more Magnesium, 6 times more Manganese, 2.9 times more Phosphorus, 35.7 times more Sodium and 6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Soybeans with Salt have similar amounts of Potassium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.2 times more Carbohydrate and 2.6 times more Fiber than Stir-Fried Sprouted Soybeans with Salt.
While Stir-Fried Sprouted Soybeans with Salt contain 1.4 times more Energy, 47.3 times more Fat and 6.2 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.