Lets compare vitamin content per 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked White Potatoes:
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 1.3 times more Vitamin B1 and 1.5 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 15.1 times more Vitamin B3, 3.5 times more Vitamin B5, 3 times more Vitamin B6, 2 times more Vitamin B9 and 63 times more Vitamin C than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Whole White Potatoes have similar amounts of Vitamin K per 100 g.
Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked White Potatoes:
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 20.1 times more Calcium, 1.7 times more Copper, 2.5 times more Iron, 1.4 times more Magnesium, 3.3 times more Manganese, 1.6 times more Phosphorus, 19.8 times more Selenium and 2.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Whole White Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 27.8 times more Fat, 19.8 times more Saturated Fat, 11.1 times more Omega 3, 30 times more Omega 6 and 4.3 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.4 times more Carbohydrate, 2.6 times more Sugars and 2.3 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Whole White Potatoes have similar amounts of Energy per 100 g.
Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.