Nutrient Comparison: Low Salt Shoyu VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Low Salt Shoyu versus 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Low Salt Shoyu vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Low Salt Shoyu have 1.3 times more Vitamin B1, 5.6 times more Vitamin B2, 2.5 times more Vitamin B3, 2.9 times more Vitamin B5, 4.3 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin E than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin E
- Both Shoyu Soy Sauce, low salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Low Salt Shoyu vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Low Salt Shoyu have 2.7 times more Calcium, 3.1 times more Iron, 2 times more Magnesium, 6.7 times more Manganese, 1.9 times more Phosphorus, 1.2 times more Sodium and 3.2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 8.8 times more Potassium than Shoyu Soy Sauce, low salt.
- Both Low Salt Shoyu and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Copper per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Shoyu Soy Sauce, low salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.6 times more Energy, 2.6 times more Carbohydrate and 11.3 times more Sugars than Shoyu Soy Sauce, low salt.
- Both Low Salt Shoyu and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Low Salt Shoyu provide inadequate amounts of Energy
- Both Shoyu Soy Sauce, low salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber in 14 ounces.