Lets compare vitamin content per 100 grams of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Baked Red Potatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 58.2 times more Vitamin A, 2.1 times more Vitamin B1, 4.1 times more Vitamin B2, more Vitamin B12, more Vitamin D and 2 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.7 times more Vitamin B3, 4.2 times more Vitamin B5, 4.3 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin C than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Comparing minerals per 100 grams for Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Baked Red Potatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 13.8 times more Calcium, 1.2 times more Manganese, 3.1 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 2.3 times more Phosphorus, 4.5 times more Potassium and 1.3 times more Zinc than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Comparison of macro-nutrients per 100 grams:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 10.7 times more Fat and 1.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Energy, 11.3 times more Carbohydrate, 3.5 times more Sugars and 3.6 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.