Nutrient Comparison: Canned Carrots with Liquids and Salt VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Canned Carrots with Liquids and Salt versus 1 kg 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 1 kilogram of Canned Carrots with Liquids and Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Canned Carrots with Liquids and Salt has more Vitamin A, 3 times more Vitamin B6, 2 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.6 times more Vitamin B1 and 1.6 times more Vitamin B2 than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B3 and Vitamin B5 per one kilogram.
- 1 kilogram of Canned Carrots with Liquids and Salt have insufficient amounts of Vitamin B1
- 1 kilogram 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 Carrots Solids and Liquids with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Canned Carrots with Liquids and Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Canned Carrots with Liquids and Salt has 2.8 times more Calcium, 2.1 times more Copper, 1.2 times more Iron, 3 times more Manganese and 1.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 3.8 times more Magnesium, 4.5 times more Phosphorus, 17.9 times more Potassium and 12 times more Sodium than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Zinc per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Canned Carrots Solids and Liquids with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Canned Carrots with Liquids and Salt has 6 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 3.9 times more Energy, 2.7 times more Carbohydrate, 2.3 times more Sugars and 14.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
- 1 kilogram of Canned Carrots with Liquids and Salt provide inadequate amounts of Energy and Protein
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Canned Carrots Solids and Liquids with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.