Nutrient Comparison: Toasted Sunflower Seeds VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Toasted Sunflower Seeds 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 Toasted Sunflower Seeds vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Toasted Sunflower Seeds have 7.7 times more Vitamin B1, 2.6 times more Vitamin B2, 1.5 times more Vitamin B3, 26.2 times more Vitamin B5, 5.6 times more Vitamin B6 and 18.3 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- Both Toasted Sunflower Seed Kernels no Salt as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Toasted Sunflower Seeds vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Toasted Sunflower Seeds have 3.4 times more Calcium, 44.7 times more Copper, 20.6 times more Iron, 4.4 times more Magnesium, 21.1 times more Manganese, 12.3 times more Phosphorus and 23 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2273.3 times more Sodium than Toasted Sunflower Seed Kernels no Salt.
- Both Toasted Sunflower Seeds and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Potassium per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Toasted Sunflower Seeds have 10.3 times more Energy, 111.4 times more Fat, 148.8 times more Saturated Fat, 4 times more Omega 3, 294.4 times more Omega 6, 2.6 times more Carbohydrate, 23 times more Fiber and 2.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber