Lets compare vitamin content per 100 grams of Baked White Potatoes vs Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
Baked Whole White Potatoes have 5.4 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
Baked Whole White Potatoes have 1.4 times more Iron, 2.1 times more Magnesium, 4.6 times more Potassium and 3.5 times more Zinc than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 12.3 times more Calcium, 1.4 times more Phosphorus and 9 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.7 times more Energy, 5.5 times more Carbohydrate, 3.7 times more Sugars and 3.5 times more Fiber than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
Both Baked Whole White Potatoes and Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have similar amounts of Protein per 100 g.
Both Baked Whole White Potatoes as well as Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.