Lets compare vitamin content per 14 ounces of Soy Flour vs Baked White Potatoes:
Raw Full-fat Soy Flour has 12.1 times more Vitamin B1, 27 times more Vitamin B2, 2.8 times more Vitamin B3, 4.2 times more Vitamin B5, 2.2 times more Vitamin B6, 9.1 times more Vitamin B9, 48.8 times more Vitamin E and 25.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Raw Full-fat Soy Flour.
Both Raw Full-fat Soy Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Soy Flour vs Baked White Potatoes:
Raw Full-fat Soy Flour has 20.6 times more Calcium, 23 times more Copper, 10 times more Iron, 15.9 times more Magnesium, 12 times more Manganese, 6.6 times more Phosphorus, 4.6 times more Potassium, 15 times more Selenium and 11.2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 14.6 times more Water than Raw Full-fat Soy Flour.
Comparison of macro-nutrients per 14 ounces:
Raw Full-fat Soy Flour has 4.7 times more Energy, 137.7 times more Fat, 74.7 times more Saturated Fat, 91.9 times more Omega 3, 209.8 times more Omega 6, 1.5 times more Carbohydrate, 4.9 times more Sugars, 4.6 times more Fiber and 18 times more Protein than Baked Whole White Potatoes.
Both Raw Full-fat Soy Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.