Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Yuba, Dry tofu skin:
Baked Whole White Potatoes have more Vitamin C than Dry soy beancurd sheets.
While Dry soy beancurd sheets contain 7.3 times more Vitamin B1, 2.8 times more Vitamin B2, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6, 60 times more Vitamin E and 20.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry soy beancurd sheets have similar amounts of Vitamin B3 and Vitamin B9 per 5 oz.
Both Baked Whole White Potatoes as well as Dry soy beancurd sheets have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Yuba, Dry tofu skin:
Baked Whole White Potatoes have 10.9 times more Water than Dry soy beancurd sheets.
While Dry soy beancurd sheets contain 21 times more Calcium, 25.7 times more Copper, 13 times more Iron, 8.1 times more Magnesium, 8 times more Phosphorus, 1.5 times more Potassium, 14 times more Selenium and 14 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 2.9 times more Carbohydrate than Dry soy beancurd sheets.
While Dry soy beancurd sheets contain 5.8 times more Energy, 214 times more Fat, 124.5 times more Saturated Fat, 86.7 times more Omega 3, 240.8 times more Omega 6, 1.4 times more Fiber and 24 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dry soy beancurd sheets have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.