Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy sauce made from hydrolyzed vegetable protein versus 14 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Soy sauce made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.4 times more Vitamin B1, 2.9 times more Vitamin B2, 6.8 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.7 times more Vitamin B6 than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Soy sauce made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 2.6 times more Magnesium, 3 times more Phosphorus, 2.3 times more Potassium and 115.6 times more Sodium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 2.1 times more Calcium, 2 times more Copper, 1.6 times more Iron, 1.7 times more Manganese, 1.5 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.6 times more Energy and 12.1 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 2.2 times more Omega 3, 3.1 times more Sugars and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in 14 ounces.