Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Soy Vermicelli:
Baked Whole Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Vermicelli, made from soy.
While Vermicelli, made from soy contains 6.4 times more Vitamin E and 1.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Vermicelli, made from soy have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Soy Vermicelli:
Baked Whole Red Potatoes have 14 times more Magnesium, 3.6 times more Phosphorus, 181.7 times more Potassium and 6.4 times more Water than Vermicelli, made from soy.
While Vermicelli, made from soy contains 6.1 times more Calcium, 11 times more Copper, 2.6 times more Iron and 10.6 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 23 times more Protein than Vermicelli, made from soy.
While Vermicelli, made from soy contains 3.8 times more Energy, 4.2 times more Carbohydrate, 12.2 times more Sugars and 2.2 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Vermicelli, made from soy have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.