Nutrient Comparison: Frozen Carrots VS Soy sauce, reduced sodium, 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, 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 Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Frozen Carrots have more Vitamin A, 1.5 times more Vitamin B1, 1.3 times more Vitamin B5, 2.6 times more Vitamin B6, 2.5 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 Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B3 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 Frozen Carrots, Unprepared 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 Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Frozen Carrots have 3.3 times more Calcium, 1.5 times more Copper, 1.3 times more Zinc 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 2.8 times more Magnesium, 2.7 times more Phosphorus, 13.2 times more Potassium and 42.5 times more Sodium than Frozen Carrots, Unprepared.
- Both Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Iron and Manganese per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Frozen Carrots, Unprepared 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 Frozen Carrots have 11 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 2.5 times more Energy, 1.8 times more Carbohydrate and 10.5 times more Protein than Frozen Carrots, Unprepared.
- Both Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Frozen 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 Frozen Carrots, Unprepared as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.