Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Cooked Frozen Carrots 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 Frozen Carrots 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 Frozen Carrots:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 1.4 times more Vitamin B1, 2.9 times more Vitamin B2, 6.8 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.7 times more Vitamin B6 than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains more Vitamin A, 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 Frozen Carrots provide similar amounts of Vitamin B9 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 and Drained Frozen Carrots 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 Frozen Carrots:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 2.6 times more Magnesium, 3 times more Phosphorus, 2.3 times more Potassium and 115.6 times more Sodium than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 2.1 times more Calcium, 2 times more Copper, 1.6 times more Iron, 1.7 times more Manganese, 1.5 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- 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 and Drained Frozen Carrots 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 1.6 times more Energy and 12.1 times more Protein than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 2.2 times more Omega 3, 3.1 times more Sugars and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in one kilogram.