Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Boiled Soybeans with Salt 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 Soybeans with Salt 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 Soybeans with Salt:
- 14 oz of Boiled Soybeans with Salt contain 5.2 times more Vitamin B1, 6.6 times more Vitamin B2, 6.3 times more Vitamin B6, 13.5 times more Vitamin B9, 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 Boiled Soybeans with Salt provide similar amounts of 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 B9, Vitamin E and Vitamin K
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled Soybeans with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled Soybeans with Salt:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 6 times more Potassium and 12.2 times more Sodium than Boiled Soybeans with Salt.
- While 14 oz of Boiled Soybeans with Salt contain 9.3 times more Calcium, 8.3 times more Copper, 12 times more Iron, 2.5 times more Magnesium, 5.5 times more Manganese, 2.8 times more Phosphorus, 8.1 times more Selenium and 4.6 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.7 times more Carbohydrate and 2.4 times more Sugars than Boiled Soybeans with Salt.
- While 14 oz of Boiled Soybeans with Salt contain 1.9 times more Energy, 28.9 times more Fat, 64.9 times more Saturated Fat, 49.8 times more Omega 3, 58 times more Omega 6, 20 times more Fiber and 2.2 times more Protein 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, Omega 6 and Fiber