Nutrient Comparison: Canned Kidney Beans VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Kidney Beans versus 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Canned Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Canned Kidney Beans have 3.9 times more Vitamin B1, 2 times more Vitamin B6, 9 times more Vitamin B9 and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Canned Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin K
- Both Canned All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Canned Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Canned Kidney Beans have 3.1 times more Calcium, 2.8 times more Copper, 2.7 times more Iron, 1.8 times more Zinc and 1.2 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.3 times more Magnesium, 13.1 times more Potassium and 9.8 times more Sodium than Canned All Types Kidney Beans.
- Both Canned Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Manganese and Phosphorus per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Canned All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Canned Kidney Beans have 6.8 times more Omega 3 and 14.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 3 times more Sugars and 1.6 times more Protein than Canned All Types Kidney Beans.
- Both Canned Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy and Carbohydrate per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Canned All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 14 ounces.