Nutrient Comparison: Potato Skin VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin 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 Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Potato Skin has 2.3 times more Vitamin B3, 2 times more Vitamin B5, 6.5 times more Vitamin B6, 4.3 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 1.4 times more Vitamin B1 than Raw Potato Skin.
- Both Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per one kilogram.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Potato Skin has 2.7 times more Calcium, 8.6 times more Copper, 7.5 times more Iron, 4 times more Manganese, 1.4 times more Zinc 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 1.5 times more Magnesium, 2.3 times more Phosphorus, 7.5 times more Potassium and 289 times more Sodium than Raw Potato Skin.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Potato Skin 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 Potato Skin has 8.3 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 1.6 times more Energy and 3.2 times more Protein than Raw Potato Skin.
- Both Potato Skin 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 Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.