Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Tofu Mayonnaise:
Baked Whole White Potatoes have 17 times more Vitamin B3, 3.1 times more Vitamin B5, 10.6 times more Vitamin B6, 4.8 times more Vitamin B9 and more Vitamin C than Mayonnaise made with Tofu.
While Mayonnaise made with Tofu contains 60 times more Vitamin E and 19.8 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Mayonnaise made with Tofu have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Baked Whole White Potatoes as well as Mayonnaise made with Tofu have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Tofu Mayonnaise:
Baked Whole White Potatoes have 1.4 times more Copper, 2.4 times more Iron, 1.5 times more Phosphorus, 8.2 times more Potassium and 1.3 times more Water than Mayonnaise made with Tofu.
While Mayonnaise made with Tofu contains 5.3 times more Calcium, 1.9 times more Magnesium, 2.1 times more Manganese, 3.2 times more Selenium and 110.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Mayonnaise made with Tofu have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 6.9 times more Carbohydrate, 1.8 times more Sugars and 1.9 times more Fiber than Mayonnaise made with Tofu.
While Mayonnaise made with Tofu contains 3.5 times more Energy, 211.9 times more Fat, 73 times more Saturated Fat, 136.1 times more Omega 3, 296.6 times more Omega 6 and 2.8 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Mayonnaise made with Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.