Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS 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 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 Frozen Carrots:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 2.9 times more Vitamin B2, 6.1 times more Vitamin B3, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 1.3 times more Vitamin B9 than Frozen Carrots.
- While 14 oz of Frozen Carrots, Unprepared 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 Frozen Carrots provide similar amounts of Vitamin B1 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 Frozen Carrots, Unprepared 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 Frozen Carrots:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 2.4 times more Magnesium, 2.8 times more Phosphorus, 1.9 times more Potassium and 100.3 times more Sodium than Frozen Carrots.
- While 14 oz of Frozen Carrots, Unprepared contain 2.1 times more Calcium, 1.8 times more Copper, 1.3 times more Iron, 1.7 times more Manganese, 1.4 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 Frozen Carrots, Unprepared 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 1.7 times more Energy and 9 times more Protein than Frozen Carrots.
- While 14 oz of Frozen Carrots, Unprepared contain 3.7 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 Frozen Carrots offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- 14 ounces of Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Soy sauce made from hydrolyzed vegetable protein as well as Frozen Carrots, Unprepared provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.