Lets compare vitamin content per 100 grams of Baked White Potatoes vs Ultra Low Linolenic Industrial Soy Oil:
Baked Whole White Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Ultra Low Linolenic Industrial Soy Oil.
While Ultra Low Linolenic Industrial Soy Oil contains 204.5 times more Vitamin E and 68.1 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Ultra Low Linolenic Industrial Soy Oil have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Ultra Low Linolenic Industrial Soy Oil:
Baked Whole White Potatoes have more Calcium, more Copper, 12.8 times more Iron, more Magnesium, more Phosphorus, more Potassium, 35 times more Zinc and more Water than Ultra Low Linolenic Industrial Soy Oil.
Both Baked Whole White Potatoes as well as Ultra Low Linolenic Industrial Soy Oil have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than Ultra Low Linolenic Industrial Soy Oil.
While Ultra Low Linolenic Industrial Soy Oil contains 9.6 times more Energy, 666.7 times more Fat, 371.3 times more Saturated Fat, 82.9 times more Omega 3 and 1038.9 times more Omega 6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Ultra Low Linolenic Industrial Soy Oil have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.