Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Stir-Fried Soybeans Sprouts:
Baked Whole White Potatoes have 1.4 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Sprouted Soybeans.
While Stir-Fried Sprouted Soybeans contain 8.8 times more Vitamin B1, 4.4 times more Vitamin B2, 3.1 times more Vitamin B5 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Soybeans have similar amounts of Vitamin C per 7 oz.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Soybeans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Stir-Fried Soybeans Sprouts:
Baked Whole White Potatoes have 1.6 times more Iron than Stir-Fried Sprouted Soybeans.
While Stir-Fried Sprouted Soybeans contain 8.2 times more Calcium, 4.1 times more Copper, 3.6 times more Magnesium, 6 times more Manganese, 2.9 times more Phosphorus and 6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Soybeans have similar amounts of Potassium, Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole White Potatoes have 2.2 times more Carbohydrate and 2.6 times more Fiber than Stir-Fried Sprouted Soybeans.
While Stir-Fried Sprouted Soybeans contain 1.4 times more Energy, 47.3 times more Fat, 24.6 times more Saturated Fat, 31.5 times more Omega 3, 72.2 times more Omega 6 and 6.2 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Soybeans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.