Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy sauce, reduced sodium, 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, reduced sodium, made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
- 14 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 2.3 times more Vitamin B6, 2.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cooked Frozen Carrots provide similar amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B5 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Soy sauce, reduced sodium, 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, reduced sodium, made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 3.1 times more Magnesium, 2.9 times more Phosphorus, 16.1 times more Potassium and 49 times more Sodium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 3.2 times more Calcium, 1.7 times more Copper, 1.4 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cooked Frozen Carrots contain similar levels of Iron and Manganese per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy sauce, reduced sodium, 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, reduced sodium, made from hydrolyzed vegetable protein have 2.4 times more Energy, 1.9 times more Carbohydrate, 1.4 times more Sugars and 14.1 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 3.7 times more Omega 3 and 11 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 14 ounces of Soy sauce, reduced sodium, 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, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in 14 ounces.