Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Soy sauce made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Chopped Frozen Broccoli versus 1 kg of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Chopped Frozen Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
- 1 kilogram of Cooked Chopped Frozen Broccoli has more Vitamin A, 1.3 times more Vitamin B1, 4.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce made from hydrolyzed vegetable protein contains 1.3 times more Vitamin B2 and 6.2 times more Vitamin B3 than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B5 and Vitamin B6 per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Chopped Frozen Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
- 1 kilogram of Cooked Chopped Frozen Broccoli has 1.9 times more Calcium, 1.8 times more Iron, 2.2 times more Manganese, 1.2 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce made from hydrolyzed vegetable protein contains 2.2 times more Magnesium, 1.9 times more Phosphorus, 3.1 times more Potassium and 620 times more Sodium than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Copper per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Chopped Frozen Broccoli has 2.1 times more Omega 3 and 6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce made from hydrolyzed vegetable protein contains 2.1 times more Energy, 1.5 times more Carbohydrate and 2.3 times more Protein than Boiled Chopped Frozen Broccoli.
- 1 kilogram of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled Chopped Frozen Broccoli as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in one kilogram.