Nutrient Comparison: Soy Cheese VS Pickled Eggplant per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy Cheese versus 14 oz of Pickled Eggplant to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Soy Cheese vs Pickled Eggplant:
- 14 ounces of Soy Cheese have 2 times more Vitamin B2, 20 times more Vitamin E and 1.2 times more Vitamin K than Pickled Eggplant.
- While 14 oz of Pickled Eggplant contain more Vitamin B1, 1.3 times more Vitamin B3 and 2 times more Vitamin B6 than Soybean, curd cheese.
- Both Soy Cheese and Pickled Eggplant provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Soy Cheese have insufficient amounts of Vitamin B1
- 14 ounces of Pickled Eggplant have insufficient amounts of Vitamin E
- Both Soybean, curd cheese as well as Pickled Eggplant have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Soy Cheese vs Pickled Eggplant:
- 14 ounces of Soy Cheese have 7.5 times more Calcium, 2.2 times more Copper, 7.3 times more Iron, 38 times more Magnesium, 24.7 times more Phosphorus, 16.6 times more Potassium, 28 times more Selenium and 7.5 times more Zinc than Pickled Eggplant.
- While 14 oz of Pickled Eggplant contain 83.7 times more Sodium than Soybean, curd cheese.
- 14 ounces of Pickled Eggplant lack sufficient amounts of Magnesium, Phosphorus, Potassium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soy Cheese have 3.1 times more Energy, 11.6 times more Fat, 8.4 times more Saturated Fat, 11 times more Omega 3, 16.5 times more Omega 6 and 13.9 times more Protein than Pickled Eggplant.
- While 14 oz of Pickled Eggplant contain 1.4 times more Carbohydrate, 3 times more Sugars and more Fiber than Soybean, curd cheese.
- 14 ounces of Soy Cheese provide inadequate amounts of Fiber
- 14 ounces of Pickled Eggplant provide inadequate amounts of Energy, Omega 6 and Protein