Lets compare vitamin content per 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked Red Potatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 6.9 times more Vitamin B1, 6.3 times more Vitamin B2, 1.2 times more Vitamin B5, 1.3 times more Vitamin B6 and 3.4 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B3 and 18 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked Red Potatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 237.1 times more Calcium, 6.8 times more Copper, 13.9 times more Iron, 6.5 times more Magnesium, 21.3 times more Manganese, 6.7 times more Phosphorus and 12.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 27.3 times more Potassium and 13.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 100 grams:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 5.4 times more Energy, 202.3 times more Fat, 109.7 times more Saturated Fat, 134.9 times more Omega 3, 308.2 times more Omega 6 and 22.8 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Carbohydrate and 1.5 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.