Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Tofu Yogurt:
Baked Whole Red Potatoes have 2.5 times more Vitamin B2, 6.6 times more Vitamin B3, 10.6 times more Vitamin B6, 4.5 times more Vitamin B9 and 5 times more Vitamin C than Tofu yogurt.
While Tofu yogurt contains 3.9 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu yogurt have similar amounts of Vitamin B1 per 5 oz.
Both Baked Whole Red Potatoes as well as Tofu yogurt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Tofu Yogurt:
Baked Whole Red Potatoes have 2.3 times more Copper, 1.9 times more Phosphorus, 11.6 times more Potassium and 1.3 times more Zinc than Tofu yogurt.
While Tofu yogurt contains 13.1 times more Calcium, 1.5 times more Iron, 1.4 times more Magnesium and 2.9 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu yogurt have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 1.2 times more Carbohydrate and 9 times more Fiber than Tofu yogurt.
While Tofu yogurt contains 12 times more Fat, 7.7 times more Omega 3, 18.4 times more Omega 6 and 1.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu yogurt have similar amounts of Energy and Sugars per 5 oz.
Both Baked Whole Red Potatoes as well as Tofu yogurt have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.