Nutrient Comparison: Baked Potato Skin VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin 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 Baked Potato Skin vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Baked Potato Skin have 2.9 times more Vitamin B1, 3.2 times more Vitamin B5, 4.3 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- Both Baked Potato Skin and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B3 per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- Both Baked Potato Skin 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 Baked Potato Skin vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Baked Potato Skin have 2 times more Calcium, 19.9 times more Copper, 21.3 times more Iron, 1.5 times more Magnesium, 6.2 times more Manganese, 1.3 times more Potassium and 2.1 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 324.8 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Phosphorus per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Baked Potato Skin 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 Baked Potato Skin have 3.3 times more Energy, 5.9 times more Carbohydrate and 15.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.6 times more Protein than Baked Potato Skin.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Baked Potato Skin as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.