Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Chopped Frozen Broccoli versus 14 oz of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Cooked Chopped Frozen Broccoli have more Vitamin A, 1.3 times more Vitamin B1, 4.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.3 times more Vitamin B2 and 6.2 times more Vitamin B3 than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Cooked Chopped Frozen Broccoli have 1.9 times more Calcium, 1.8 times more Iron, 2.2 times more Manganese, 1.2 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.2 times more Magnesium, 1.9 times more Phosphorus, 3.1 times more Potassium and 620 times more Sodium than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Copper per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Chopped Frozen Broccoli have 2.1 times more Omega 3 and 6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.1 times more Energy, 1.5 times more Carbohydrate and 2.3 times more Protein than Boiled Chopped Frozen Broccoli.
- 14 ounces of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 14 ounces.