Nutrient Comparison: Low-fat Soy Flour VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Low-fat Soy Flour 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 Low-fat Soy Flour vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Low-fat Soy Flour have 25.9 times more Vitamin B1, 2.6 times more Vitamin B2, 5.8 times more Vitamin B5, 7.3 times more Vitamin B6, 22.2 times more Vitamin B9, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- Both Low-fat Soy Flour and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin E and Vitamin K
- Both Low-fat Soy Flour 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 Low-fat Soy Flour vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Low-fat Soy Flour have 16.8 times more Calcium, 39 times more Copper, 24.8 times more Iron, 9.8 times more Magnesium, 31.5 times more Manganese, 7.2 times more Phosphorus, 4.7 times more Potassium, 73.6 times more Selenium and 17.8 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 757.8 times more Sodium than Low-fat Soy Flour.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Low-fat Soy Flour have 6.2 times more Energy, 17.5 times more Fat, 32.3 times more Saturated Fat, 27.8 times more Omega 3, 28.8 times more Omega 6, 3.9 times more Carbohydrate, 7.2 times more Sugars, 32 times more Fiber and 7.1 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