Nutrient Comparison: Tomato Puree VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree 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 Tomato Puree vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Tomato Puree have more Vitamin A, 1.9 times more Vitamin B2, 3.2 times more Vitamin B3, 3 times more Vitamin B5, 3.4 times more Vitamin B6, 2.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Tomato Puree have 5.9 times more Copper, 4.1 times more Iron, 1.4 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.5 times more Magnesium, 2.2 times more Phosphorus, 7.1 times more Potassium and 103.2 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Manganese per 14 ounces.
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have 23.8 times more Fructose and 6.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 2.4 times more Energy, 1.6 times more Carbohydrate and 5 times more Protein than Canned Tomato Puree.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Tomato Puree provide inadequate amounts of Energy
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.