Lets compare vitamin content per 14 ounces of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Baked White Potatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 58.2 times more Vitamin A, 3.2 times more Vitamin B1, 4.8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 3.9 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 9.3 times more Vitamin B3, 4.7 times more Vitamin B5, 4.3 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Comparing minerals per 14 ounces for Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Baked White Potatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 12.4 times more Calcium, 3.9 times more Selenium, 5.3 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Copper, 1.4 times more Iron, 1.7 times more Magnesium, 2.3 times more Phosphorus and 4.5 times more Potassium than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D and Baked Whole White Potatoes have similar amounts of Manganese and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 10.7 times more Fat and 1.4 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.8 times more Energy, 12.1 times more Carbohydrate, 3.7 times more Sugars and 4.2 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.