Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tofu, extra firm, prepared with nigari:
Baked Whole Red Potatoes have 1.5 times more Vitamin B1, 6.6 times more Vitamin B3, 2.6 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Tofu, extra firm, prepared with nigari.
While Tofu, extra firm, prepared with nigari contains 2.5 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu, extra firm, prepared with nigari have similar amounts of Vitamin B2 and Vitamin K per 100 g.
Both Baked Whole Red Potatoes as well as Tofu, extra firm, prepared with nigari have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Tofu, extra firm, prepared with nigari:
Baked Whole Red Potatoes have 4.2 times more Potassium than Tofu, extra firm, prepared with nigari.
While Tofu, extra firm, prepared with nigari contains 31.3 times more Calcium, 2.9 times more Iron, 3.8 times more Manganese, 1.5 times more Phosphorus and 2.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu, extra firm, prepared with nigari have similar amounts of Copper, Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 16.6 times more Carbohydrate, 2 times more Sugars and 1.8 times more Fiber than Tofu, extra firm, prepared with nigari.
While Tofu, extra firm, prepared with nigari contains 35.1 times more Fat, 23 times more Saturated Fat, 17.4 times more Omega 3, 48.7 times more Omega 6 and 4.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tofu, extra firm, prepared with nigari have similar amounts of Energy per 100 g.
Both Baked Whole Red Potatoes as well as Tofu, extra firm, prepared with nigari have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.