Comparing Nutrients in 100 calories Cooked Frozen CarrotsVS Soy sauce made from hydrolyzed vegetable protein
Weight per 100 calories
Cooked Frozen Carrots
270g
Soy sauce made from hydrolyzed vegetable protein
167g
Soy sauce made from hydrolyzed vegetable protein has 1.6 times more energy per unit of mass than Boiled and Drained Frozen Carrots, which is low in comparison to other foods. Cooked Frozen Carrots having low energy density.
Discover which food has more nutrients per 100 calories - Cooked Frozen Carrots or Soy sauce made from hydrolyzed vegetable protein?
Cooked Frozen Carrots VS Soy Sauce Made From Hydrolyzed Vegetable Protein Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Cooked Frozen Carrots or Soy sauce made from hydrolyzed vegetable protein?
Lets compare vitamin content per 100 calories of Cooked Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
100 calories of Cooked Frozen Carrots have more Vitamin A, 1.4 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce made from hydrolyzed vegetable protein contain 1.8 times more Vitamin B2 and 4.2 times more Vitamin B3 than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 100 calories.
100 calories of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
Both Boiled and Drained Frozen Carrots as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Cooked Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
100 calories of Cooked Frozen Carrots have 3.3 times more Calcium, 3.2 times more Copper, 2.6 times more Iron, 2.7 times more Manganese, 1.2 times more Selenium, 2.5 times more Zinc and 2.2 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce made from hydrolyzed vegetable protein contain 1.6 times more Magnesium, 1.9 times more Phosphorus, 1.4 times more Potassium and 71.3 times more Sodium than Boiled and Drained Frozen Carrots.
Comparison of macro-nutrients per 100 calories:
100 calories of Cooked Frozen Carrots have 3.6 times more Omega 3, 3.7 times more Omega 6, 1.6 times more Carbohydrate, 5.1 times more Sugars and 10.7 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce made from hydrolyzed vegetable protein contain 7.4 times more Protein than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein offer comparable quantities of Energy per 100 calories.
100 calories of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6