Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Soy Flour:
Baked Whole White Potatoes have more Vitamin C than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 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.
Both Baked Whole White Potatoes as well as Raw Full-fat Soy Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Soy Flour:
Baked Whole White Potatoes have 14.6 times more Water than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 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.
Comparison of macro-nutrients per 1 kilogram:
Raw Full-fat Soy Flour contains 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 Baked Whole White Potatoes as well as Raw Full-fat Soy Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.