Nutrient Comparison: Toasted Sunflower Seeds VS Soy sauce made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Toasted Sunflower Seeds 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 Toasted Sunflower Seeds vs Soy sauce made from hydrolyzed vegetable protein:
- 1 kilogram of Toasted Sunflower Seeds has 7.7 times more Vitamin B1, 2.6 times more Vitamin B2, 1.5 times more Vitamin B3, 26.2 times more Vitamin B5, 5.6 times more Vitamin B6 and 18.3 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- Both Toasted Sunflower Seed Kernels no Salt as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Toasted Sunflower Seeds vs Soy sauce made from hydrolyzed vegetable protein:
- 1 kilogram of Toasted Sunflower Seeds has 3.4 times more Calcium, 44.7 times more Copper, 20.6 times more Iron, 4.4 times more Magnesium, 21.1 times more Manganese, 12.3 times more Phosphorus and 23 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce made from hydrolyzed vegetable protein contains 2273.3 times more Sodium than Toasted Sunflower Seed Kernels no Salt.
- Both Toasted Sunflower Seeds and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Potassium per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Toasted Sunflower Seeds has 10.3 times more Energy, 111.4 times more Fat, 148.8 times more Saturated Fat, 4 times more Omega 3, 294.4 times more Omega 6, 2.6 times more Carbohydrate, 23 times more Fiber and 2.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber