Nutrient Comparison: Fuyu VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Fuyu versus 14 oz of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Fuyu vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Fuyu have 3.7 times more Vitamin B1 and 2.2 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 7.5 times more Vitamin B3, 2 times more Vitamin B5 and 1.6 times more Vitamin B6 than Salted and Fermented Tofu.
- Both Fuyu and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 14 ounces.
- Both Salted and Fermented Tofu as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Fuyu vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Fuyu have 2.7 times more Calcium, 9.2 times more Copper, 6 times more Iron, 1.8 times more Magnesium, 11.7 times more Manganese, 21.6 times more Selenium and 6.8 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.3 times more Phosphorus, 6 times more Potassium and 2.4 times more Sodium than Salted and Fermented Tofu.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fuyu have 1.9 times more Energy, 15.7 times more Fat, 28.9 times more Saturated Fat, 26.7 times more Omega 3, 31.4 times more Omega 6 and 1.3 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.8 times more Carbohydrate than Salted and Fermented Tofu.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6