Lets compare vitamin content per 100 grams of Baked White Potatoes vs Soy Vermicelli:
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 Vermicelli, made from soy.
While Vermicelli, made from soy contains 12.8 times more Vitamin E and 1.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White 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 White Potatoes vs Soy Vermicelli:
Baked Whole White Potatoes have 13.5 times more Magnesium, 3.8 times more Phosphorus, 181.3 times more Potassium and 6.3 times more Water than Vermicelli, made from soy.
While Vermicelli, made from soy contains 5.5 times more Calcium, 15.1 times more Copper, 2.8 times more Iron, 54 times more Selenium and 12.1 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 21 times more Protein than Vermicelli, made from soy.
While Vermicelli, made from soy contains 3.6 times more Energy, 3.9 times more Carbohydrate, 11.4 times more Sugars and 1.9 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Vermicelli, made from soy have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.