Nutrient Comparison: Oranges with Peel VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Oranges with Peel 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 Oranges with Peel vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Oranges with Peel has 3.3 times more Vitamin B1, 2.2 times more Vitamin B5, 2.5 times more Vitamin B6, 7.5 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Oranges with Peel and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B3 per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Oranges with Peel vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Oranges with Peel has 6.4 times more Calcium, 1.9 times more Iron and 1.3 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 2.4 times more Magnesium, 4 times more Phosphorus, 15.8 times more Potassium, 1445 times more Sodium and 2.3 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Copper per one kilogram.
- 1 kilogram of Oranges with Peel lack sufficient amounts of Zinc
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Oranges with Peel 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 Oranges with Peel has 15 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 1.4 times more Energy and 6.3 times more Protein than Raw Oranges with Peel .
- Both Oranges with Peel and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Oranges with Peel as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.