Nutrient Comparison: Boiled Carrots VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Carrots 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 Boiled Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Boiled Carrots have more Vitamin A, 2.2 times more Vitamin B1, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5, 4.1 times more Vitamin B6, 3.5 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Boiled Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Boiled Carrots have 2.7 times more Calcium and 1.4 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 2.9 times more Copper, 1.3 times more Iron, 3.4 times more Magnesium, 3 times more Phosphorus, 13.2 times more Potassium and 49.8 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Manganese per 14 ounces.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper and Zinc
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled and Drained Carrots 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 Boiled Carrots have 10 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 2.6 times more Energy, 1.8 times more Carbohydrate, 1.6 times more Sugars and 10.8 times more Protein than Boiled and Drained Carrots.
- 14 ounces of Boiled Carrots provide inadequate amounts of Energy and Protein
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Boiled and Drained Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.