Nutrient Comparison: Baked White Potatoes VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked White Potatoes 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 Baked White Potatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Baked White Potatoes have 1.6 times more Vitamin B1, 3.4 times more Vitamin B3, 2.6 times more Vitamin B5, 5.7 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Baked White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole White Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked White Potatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Baked White Potatoes have 2.6 times more Copper, 1.5 times more Iron, 1.3 times more Manganese and 1.4 times more Zinc 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 Magnesium, 5.7 times more Potassium and 412.9 times more Sodium than Baked Whole White Potatoes.
- Both Baked White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Phosphorus per 14 ounces.
- Both Baked Whole White Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked White Potatoes have 1.5 times more Carbohydrate and 7 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 3.7 times more Sugars and 3.9 times more Protein than Baked Whole White Potatoes.
- Both Baked White Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Baked Whole White Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.