Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Fried Tofu, prepared with calcium sulfate 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 Fried Tofu, prepared with calcium sulfate 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 Fried Tofu, prepared with calcium sulfate:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 4.5 times more Vitamin B3 than Fried Tofu, prepared with calcium sulfate.
- While 14 oz of Fried Tofu, prepared with calcium sulfate contain 5.7 times more Vitamin B1, 2.7 times more Vitamin B6 and 6.8 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fried Tofu, prepared with calcium sulfate provide similar amounts of Vitamin B2 and Vitamin B5 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- 14 ounces of Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B3
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Fried Tofu, prepared with calcium sulfate have insufficient amounts of 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 Fried Tofu, prepared with calcium sulfate:
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 21.2 times more Potassium and 180.6 times more Sodium than Fried Tofu, prepared with calcium sulfate.
- While 14 oz of Fried Tofu, prepared with calcium sulfate contain 87.4 times more Calcium, 8.1 times more Copper, 11.3 times more Iron, 2.8 times more Magnesium, 9.9 times more Manganese, 3.2 times more Phosphorus, 31.7 times more Selenium and 8 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 1.6 times more Carbohydrate than Fried Tofu, prepared with calcium sulfate.
- While 14 oz of Fried Tofu, prepared with calcium sulfate contain 3 times more Energy, 65.1 times more Fat, 145.9 times more Saturated Fat, 112.2 times more Omega 3, 130.4 times more Omega 6, 13 times more Fiber and 2.3 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