Nutrient Comparison: Potato Skin VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Potato Skin 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 Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Potato Skin have 2.3 times more Vitamin B3, 2 times more Vitamin B5, 6.5 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C 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 Vitamin B1 than Raw Potato Skin.
- Both Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Potato Skin have insufficient amounts of Vitamin B1
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Potato Skin have 2.7 times more Calcium, 8.6 times more Copper, 7.5 times more Iron, 4 times more Manganese, 1.4 times more Zinc 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 1.5 times more Magnesium, 2.3 times more Phosphorus, 7.5 times more Potassium and 289 times more Sodium than Raw Potato Skin.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Potato Skin 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 Potato Skin have 8.3 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 1.6 times more Energy and 3.2 times more Protein than Raw Potato Skin.
- Both Potato Skin 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 Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.