Lets compare vitamin content per 7 ounces of Soy Nuts vs Baked Red Potatoes:
Dry-roasted Soybeans have 5.9 times more Vitamin B1, 15.1 times more Vitamin B2, 1.4 times more Vitamin B5, 7.6 times more Vitamin B9 and 13.2 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B3 and 2.7 times more Vitamin C than Dry-roasted Soybeans.
Both Dry-roasted Soybeans and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 7 oz.
Both Dry-roasted Soybeans as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Soy Nuts vs Baked Red Potatoes:
Dry-roasted Soybeans have 15.6 times more Calcium, 6.2 times more Copper, 5.6 times more Iron, 8.1 times more Magnesium, 12.6 times more Manganese, 9 times more Phosphorus, 2.5 times more Potassium and 11.9 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 95.8 times more Water than Dry-roasted Soybeans.
Comparison of macro-nutrients per 7 ounces:
Dry-roasted Soybeans have 5.2 times more Energy, 144.1 times more Fat, 78.2 times more Saturated Fat, 96.2 times more Omega 3, 219.7 times more Omega 6, 1.5 times more Carbohydrate, 4.5 times more Fiber and 18.8 times more Protein than Baked Whole Red Potatoes.
Both Dry-roasted Soybeans as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.