Lets compare vitamin content per 1 kilogram of Shoyu vs Baked White Potatoes:
Shoyu Soy Sauce has 3.8 times more Vitamin B2 and 1.4 times more Vitamin B3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B1, 1.3 times more Vitamin B5, 1.4 times more Vitamin B6, 2.7 times more Vitamin B9, more Vitamin C and more Vitamin K than Shoyu Soy Sauce.
Both Shoyu Soy Sauce as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Shoyu vs Baked White Potatoes:
Shoyu Soy Sauce has 3.3 times more Calcium, 2.3 times more Iron, 2.7 times more Magnesium, 5.4 times more Manganese, 2.2 times more Phosphorus, 784.7 times more Sodium and 2.5 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3 times more Copper and 1.3 times more Potassium than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Baked Whole White Potatoes have similar amounts of Water per 1 kg.
Both Shoyu Soy Sauce as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Shoyu Soy Sauce has 1.9 times more Omega 3, 4.8 times more Omega 6 and 3.9 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Energy, 4.3 times more Carbohydrate, 3.8 times more Sugars and 2.6 times more Fiber than Shoyu Soy Sauce.
Both Shoyu Soy Sauce as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.