Nutrient Comparison: Shoyu VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Shoyu versus 14 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Shoyu vs Baked Potato Skin:
- 14 ounces of Shoyu have 1.6 times more Vitamin B2 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.7 times more Vitamin B1, 1.4 times more Vitamin B3, 2.9 times more Vitamin B5, 4.1 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin C than Shoyu Soy Sauce.
- 14 ounces of Shoyu have insufficient amounts of Vitamin C
- Both Shoyu Soy Sauce as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Shoyu vs Baked Potato Skin:
- 14 ounces of Shoyu have 1.7 times more Magnesium, 1.7 times more Manganese, 1.6 times more Phosphorus, 261.6 times more Sodium and 1.8 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 19 times more Copper, 4.9 times more Iron and 1.3 times more Potassium than Shoyu Soy Sauce.
- Both Shoyu and Baked Potato Skin contain similar levels of Calcium per 14 ounces.
- Both Shoyu Soy Sauce as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Shoyu have 1.9 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.7 times more Energy, 9.3 times more Carbohydrate and 9.9 times more Fiber than Shoyu Soy Sauce.
- 14 ounces of Shoyu provide inadequate amounts of Energy
- Both Shoyu Soy Sauce as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.