Nutrient Comparison: Navel Oranges VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Navel Oranges 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 Navel Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Navel Oranges have 2.3 times more Vitamin B1, 1.8 times more Vitamin B5, 2.1 times more Vitamin B6, 8.5 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Navel Oranges 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 B9 and Vitamin C
- Both Raw Navel Oranges as well as Soy sauce, reduced sodium, 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 Navel Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Navel Oranges have 3.9 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 1.3 times more Copper, 3.3 times more Iron, 3.1 times more Magnesium, 5.2 times more Manganese, 3.9 times more Phosphorus, 18.7 times more Potassium, 2890 times more Sodium and 3.1 times more Zinc than Raw Navel Oranges.
- 14 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Navel Oranges 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 Navel Oranges have 1.5 times more Sugars, 22.5 times more Fructose and 7.3 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 1.8 times more Energy and 9 times more Protein than Raw Navel Oranges.
- Both Navel Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Navel Oranges 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 Raw Navel Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.