Nutrient Comparison: Oranges with Peel VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel 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 Oranges with Peel vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Oranges with Peel have 3.3 times more Vitamin B1, 2.2 times more Vitamin B5, 2.5 times more Vitamin B6, 7.5 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Oranges with Peel 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 Oranges with Peel as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Oranges with Peel have 6.4 times more Calcium, 1.9 times more Iron and 1.3 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 2.4 times more Magnesium, 4 times more Phosphorus, 15.8 times more Potassium, 1445 times more Sodium and 2.3 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Copper per 14 ounces.
- 14 ounces of Oranges with Peel lack sufficient amounts of Zinc
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Oranges with Peel 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 Oranges with Peel have 15 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 1.4 times more Energy and 6.3 times more Protein than Raw Oranges with Peel .
- Both Oranges with Peel and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Oranges with Peel as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.