Nutrient Comparison: Tomatoes in Juice with Salt VS Soy sauce made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes in Juice with Salt 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 Tomatoes in Juice with Salt vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Tomatoes in Juice with Salt have more Vitamin A, 13.7 times more Vitamin B1, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2 times more Vitamin B2, 4 times more Vitamin B3, 2.3 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.6 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Soy sauce made from hydrolyzed vegetable protein:
- 14 ounces of Tomatoes in Juice with Salt have 1.9 times more Calcium, 1.3 times more Copper, 1.7 times more Iron and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.9 times more Magnesium, 1.5 times more Manganese, 5.5 times more Phosphorus, 2.3 times more Potassium, 59.3 times more Sodium and 1.9 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes in Juice with Salt have 2 times more Sugars and 3.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce made from hydrolyzed vegetable protein contain 3.8 times more Energy, 2.3 times more Carbohydrate and 8.9 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- 14 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.