Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Boiled Potato Flesh, Cooked In Skin 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 Boiled Potato Flesh, Cooked In Skin 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 Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.2 times more Vitamin B2 than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.5 times more Vitamin B1, 3.2 times more Vitamin B3, 3.5 times more Vitamin B5, 8.1 times more Vitamin B6, 2.5 times more Vitamin B9 and more Vitamin C 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 C
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.4 times more Iron, 1.5 times more Magnesium, 2 times more Phosphorus, 8.2 times more Potassium and 722.5 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.8 times more Copper than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled Potato Flesh, Cooked In Skin contain similar levels of Manganese and Zinc per 14 ounces.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 6.2 times more Sugars and 4.4 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.4 times more Carbohydrate and 6 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.