Lets compare vitamin content per 14 ounces of Stir-Fried Soybeans Sprouts with Salt vs Baked White Potatoes:
Stir-Fried Sprouted Soybeans with Salt have 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.
While Baked Whole White Potatoes contain 1.4 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Sprouted Soybeans with Salt.
Both Stir-Fried Sprouted Soybeans with Salt and Baked Whole White Potatoes have similar amounts of Vitamin C per 14 oz.
Both Stir-Fried Sprouted Soybeans with Salt 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 Stir-Fried Soybeans Sprouts with Salt vs Baked White Potatoes:
Stir-Fried Sprouted Soybeans with Salt have 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.
While Baked Whole White Potatoes contain 1.6 times more Iron than Stir-Fried Sprouted Soybeans with Salt.
Both Stir-Fried Sprouted Soybeans with Salt and Baked Whole White Potatoes have similar amounts of Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stir-Fried Sprouted Soybeans with Salt have 1.4 times more Energy, 47.3 times more Fat and 6.2 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Carbohydrate and 2.6 times more Fiber than Stir-Fried Sprouted Soybeans with Salt.
Both Stir-Fried Sprouted Soybeans with Salt as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.