Nutrient Comparison: Frozen Carrots VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Frozen Carrots 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 Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Frozen Carrots have more Vitamin A, 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 2.9 times more Vitamin B2, 6.1 times more Vitamin B3, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 1.3 times more Vitamin B9 than Frozen Carrots, Unprepared.
- Both Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1 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 Frozen Carrots, Unprepared 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 Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Frozen Carrots have 2.1 times more Calcium, 1.8 times more Copper, 1.3 times more Iron, 1.7 times more Manganese, 1.4 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 2.4 times more Magnesium, 2.8 times more Phosphorus, 1.9 times more Potassium and 100.3 times more Sodium than Frozen Carrots, Unprepared.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Frozen Carrots, Unprepared 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 Frozen Carrots have 3.7 times more Sugars and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.7 times more Energy and 9 times more Protein than Frozen Carrots, Unprepared.
- Both Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Frozen Carrots provide inadequate amounts of Energy and Protein
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Frozen Carrots, Unprepared as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.