Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Baked Whole Red Potatoes have 1.3 times more Vitamin B3 and 18 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 6.9 times more Vitamin B1, 6.3 times more Vitamin B2, 1.3 times more Vitamin B6 and 3.4 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have similar amounts of Vitamin B5 per 1 kg.
Both Baked Whole Red Potatoes as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Baked Whole Red Potatoes have 27.3 times more Potassium and 13.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 237.1 times more Calcium, 6.8 times more Copper, 13.9 times more Iron, 6.5 times more Magnesium, 21.3 times more Manganese, 6.7 times more Phosphorus and 12.3 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 2.4 times more Carbohydrate and 1.5 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 5.4 times more Energy, 202.3 times more Fat, 109.7 times more Saturated Fat, 134.9 times more Omega 3, 308.2 times more Omega 6 and 22.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.