Nutrient Comparison: Soy protein isolate, potassium type VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy protein isolate, potassium type 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 Soy protein isolate, potassium type vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Soy protein isolate, potassium type has 5.9 times more Vitamin B1, 2.3 times more Vitamin B2, 3.2 times more Vitamin B3, 2.7 times more Vitamin B6 and 44 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.5 times more Vitamin B5 than Soy protein isolate, potassium type.
- 1 kilogram of Soy protein isolate, potassium type have insufficient amounts of Vitamin B5
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- Both Soy protein isolate, potassium type as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Soy protein isolate, potassium type vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 kilogram of Soy protein isolate, potassium type has 16.2 times more Calcium, 32.6 times more Copper, 33.7 times more Iron, 9.9 times more Manganese, 8.7 times more Phosphorus and 16.1 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.9 times more Potassium and 57.8 times more Sodium than Soy protein isolate, potassium type.
- Both Soy protein isolate, potassium type and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy protein isolate, potassium type 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 Soy protein isolate, potassium type has 3.6 times more Energy, 2.9 times more Omega 3 and 10.8 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 5.6 times more Carbohydrate and more Sugars than Soy protein isolate, potassium type.
- 1 kilogram of Soy protein isolate, potassium type provide inadequate amounts of Carbohydrate
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3
- Both Soy protein isolate, potassium type as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 and Fiber in one kilogram.