Nutrient Comparison: Florida Oranges VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Florida Oranges 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 Florida Oranges vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Florida Oranges have 2.4 times more Vitamin B1, 1.3 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.7 times more Vitamin B2, 7.1 times more Vitamin B3 and 2.8 times more Vitamin B6 than Raw Florida Oranges.
- Both Florida Oranges and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- Both Raw Florida Oranges as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Florida Oranges vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Florida Oranges have 2.5 times more Calcium 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 3.7 times more Iron, 2.9 times more Magnesium, 4.2 times more Manganese, 7.8 times more Phosphorus, 2.6 times more Potassium, more Sodium and 2.9 times more Zinc than Raw Florida Oranges.
- Both Florida Oranges and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Copper per 14 ounces.
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Florida Oranges 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 Florida Oranges have 1.5 times more Carbohydrate, 7 times more Sugars and 4.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.3 times more Energy and 10 times more Protein than Raw Florida Oranges.
- 14 ounces of Florida Oranges provide inadequate amounts of Energy and Protein
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Florida Oranges as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.