Comparing Nutrients in 100 calories Valencia OrangesVS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Weight per 100 calories
Valencia Oranges
204g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
111g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.8 times more energy per unit of mass than Raw Valencia Oranges, which is average in comparison to other foods. Valencia Oranges having low energy density.
Discover which food has more nutrients per 100 calories - Valencia Oranges or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Macros Ratio
ProteinFatCarbs
Valencia Oranges
8%
5%
87%
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Valencia Oranges VS Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Valencia Oranges or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Lets compare vitamin content per 100 calories of Valencia Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
100 calories of Valencia Oranges have more Vitamin A, 5.3 times more Vitamin B1, 1.7 times more Vitamin B2, 3.1 times more Vitamin B5, 3.1 times more Vitamin B6, 17.9 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Valencia Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B3 per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9 and Vitamin C
Both Raw Valencia Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Valencia Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
100 calories of Valencia Oranges have 6.7 times more Calcium, 1.4 times more Copper and 2.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 2.6 times more Iron, 1.9 times more Magnesium, 3.6 times more Manganese, 2.9 times more Phosphorus, 9.4 times more Potassium, more Sodium and 2.3 times more Zinc than Raw Valencia Oranges.
100 calories of Valencia Oranges lack sufficient amounts of Zinc
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 calories:
100 calories of Valencia Oranges have 2.4 times more Omega 3, 1.5 times more Carbohydrate and 15.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 4.3 times more Protein than Raw Valencia Oranges.
Both Valencia Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
Both Raw Valencia Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 100 calories.