Nutrient Comparison: Baked Potato Flesh VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Flesh 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 Baked Potato Flesh vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Baked Potato Flesh has 3.5 times more Vitamin B1, 3.1 times more Vitamin B3, 3.8 times more Vitamin B5, 8.1 times more Vitamin B6, 2.3 times more Vitamin B9 and more Vitamin C 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 times more Vitamin B2 than Baked Potatoes Flesh no Salt.
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin B2
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Flesh vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Baked Potato Flesh has 4.4 times more Copper 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 Magnesium, 1.8 times more Phosphorus, 7.9 times more Potassium and 578 times more Sodium than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Iron, Manganese and Zinc per one kilogram.
- Both Baked Potatoes Flesh no Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Flesh has 1.5 times more Carbohydrate and 5 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 3.3 times more Sugars and 4.2 times more Protein than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Baked Potatoes Flesh no 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.