Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Low Salt Shoyu 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 Low Salt Shoyu 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 Low Salt Shoyu:
- 14 oz of Shoyu Soy Sauce, low salt contain 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Shoyu Soy Sauce, low salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Low Salt Shoyu:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 8.8 times more Potassium than Low Salt Shoyu.
- While 14 oz of Shoyu Soy Sauce, low salt contain 2.7 times more Calcium, 3.1 times more Iron, 2 times more Magnesium, 6.7 times more Manganese, 1.9 times more Phosphorus and 3.2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Low Salt Shoyu contain similar levels of Copper and Sodium 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 Shoyu Soy Sauce, low salt 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 1.6 times more Energy, 2.6 times more Carbohydrate and 11.3 times more Sugars than Low Salt Shoyu.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Low Salt Shoyu offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Low Salt Shoyu provide inadequate amounts of Energy
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Shoyu Soy Sauce, low salt provide inadequate amounts of Omega 3, Omega 6 and Fiber in 14 ounces.