Nutrient Comparison: Raw Firm Tofu Prepared with Calcium Sulfate VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Raw Firm Tofu Prepared with Calcium Sulfate versus 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Raw Firm Tofu Prepared with Calcium Sulfate vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Raw Firm Tofu Prepared with Calcium Sulfate have 5.3 times more Vitamin B1, 2.4 times more Vitamin B2, 2.5 times more Vitamin B6 and 7.3 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Raw Firm Tofu Prepared with Calcium Sulfate and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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
- Both Raw Firm Tofu Prepared with Calcium Sulfate as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Raw Firm Tofu Prepared with Calcium Sulfate vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Raw Firm Tofu Prepared with Calcium Sulfate have 62.1 times more Calcium, 7.7 times more Copper, 6.2 times more Iron, 1.7 times more Magnesium, 7.8 times more Manganese, 2.1 times more Phosphorus, 19.3 times more Selenium and 6.3 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 13.1 times more Potassium and 206.4 times more Sodium than Raw Firm Tofu Prepared with Calcium Sulfate.
- 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 Raw Firm Tofu Prepared with Calcium Sulfate have 1.6 times more Energy, 28.1 times more Fat, 63.1 times more Saturated Fat, 48.5 times more Omega 3, 56.4 times more Omega 6, 7.7 times more Fiber and 2.1 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 5.2 times more Carbohydrate than Raw Firm Tofu Prepared with Calcium Sulfate.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber