Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Koyadofu:
Baked Whole Red Potatoes have 1.3 times more Vitamin B3 and 18 times more Vitamin C than Dried-frozen Tofu.
While Dried-frozen Tofu contains 26 times more Vitamin A, 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 Dried-frozen Tofu have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole Red Potatoes as well as Dried-frozen Tofu have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Koyadofu:
Baked Whole Red Potatoes have 27.3 times more Potassium and 13.3 times more Water than Dried-frozen Tofu.
While Dried-frozen Tofu contains 40.4 times more Calcium, 6.8 times more Copper, 13.9 times more Iron, 2.1 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 5 ounces:
Baked Whole Red Potatoes have 2 times more Carbohydrate than Dried-frozen Tofu.
While Dried-frozen Tofu contains 5.5 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, 4 times more Fiber and 22.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dried-frozen Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.