Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Tomato Puree per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy sauce made from hydrolyzed vegetable protein versus 14 oz of Tomato Puree 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 Tomato Puree:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.7 times more Vitamin B1, 1.4 times more Vitamin B2 and 1.9 times more Vitamin B3 than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain more Vitamin A, 1.6 times more Vitamin B5, 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 Tomato Puree provide similar amounts of Vitamin B6 and 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 Canned Tomato Puree 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 Tomato Puree:
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.3 times more Magnesium, 2.4 times more Phosphorus and 243.6 times more Sodium than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 7 times more Copper, 5.4 times more Iron, 1.7 times more Manganese, 1.6 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Tomato Puree contain similar levels of Potassium per 14 ounces.
- Both Soy sauce made from hydrolyzed vegetable protein as well as Canned Tomato Puree lack sufficient amounts of Calcium and 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 4.2 times more Protein than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 3.7 times more Sugars, more Fructose and 3.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Tomato Puree 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 Tomato Puree provide inadequate amounts of Energy
- Both Soy sauce made from hydrolyzed vegetable protein as well as Canned Tomato Puree provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.