Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Cooked Chopped Frozen Broccoli per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy sauce made from hydrolyzed vegetable protein versus 1 kg of Cooked Chopped Frozen Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Soy sauce made from hydrolyzed vegetable protein vs Cooked Chopped Frozen Broccoli:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 1.3 times more Vitamin B2 and 6.2 times more Vitamin B3 than Cooked Chopped Frozen Broccoli.
- While 1 kg of Boiled Chopped Frozen Broccoli contains more Vitamin A, 1.3 times more Vitamin B1, 4.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Cooked Chopped Frozen Broccoli provide similar amounts of Vitamin B5 and Vitamin B6 per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Cooked Chopped Frozen Broccoli:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 1.2 times more Copper, 2.2 times more Magnesium, 1.9 times more Phosphorus, 3.1 times more Potassium and 620 times more Sodium than Cooked Chopped Frozen Broccoli.
- While 1 kg of Boiled Chopped Frozen Broccoli contains 1.9 times more Calcium, 1.8 times more Iron, 2.2 times more Manganese and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Cooked Chopped Frozen Broccoli contain similar levels of Zinc per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Chopped Frozen Broccoli lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 2.1 times more Energy, 1.5 times more Carbohydrate and 2.3 times more Protein than Cooked Chopped Frozen Broccoli.
- While 1 kg of Boiled Chopped Frozen Broccoli contains 2.1 times more Omega 3 and 6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- 1 kilogram of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Chopped Frozen Broccoli provide inadequate amounts of Omega 6 in one kilogram.