Nutrient Comparison: Soy protein concentrate, produced by alcohol extraction VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy protein concentrate, produced by alcohol extraction 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 Soy protein concentrate, produced by alcohol extraction vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Soy protein concentrate, produced by alcohol extraction have 7.5 times more Vitamin B1, 1.3 times more Vitamin B2 and 26.2 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 3.9 times more Vitamin B3 and 4.7 times more Vitamin B5 than Soy protein concentrate, produced by alcohol extraction.
- Both Soy protein concentrate, produced by alcohol extraction and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Soy protein concentrate, produced by alcohol extraction have insufficient amounts of Vitamin B5
- Both Soy protein concentrate, produced by alcohol extraction as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Soy protein concentrate, produced by alcohol extraction vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Soy protein concentrate, produced by alcohol extraction have 21.4 times more Calcium, 23.8 times more Copper, 32.7 times more Iron, 10.9 times more Magnesium, 41.9 times more Manganese, 8.9 times more Phosphorus, 4.9 times more Potassium and 19.1 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 Soy protein concentrate, produced by alcohol extraction.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy protein concentrate, produced by alcohol extraction 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 Soy protein concentrate, produced by alcohol extraction have 5.5 times more Energy, 3.2 times more Carbohydrate, 15.4 times more Sugars, 11 times more Fiber and 9.1 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 Fiber
- Both Soy protein concentrate, produced by alcohol extraction as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.