Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Acorn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy sauce made from hydrolyzed vegetable protein versus 1 kg of Acorn Flour 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 Acorn Flour:
- 1 kg of Full fat Acorn Flour contains 3.5 times more Vitamin B1, 1.4 times more Vitamin B2, 3.5 times more Vitamin B5, 4.8 times more Vitamin B6 and 8.8 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Acorn Flour provide similar amounts of Vitamin B3 per one kilogram.
- Both Soy sauce made from hydrolyzed vegetable protein as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Acorn Flour:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has more Sodium than Acorn Flour.
- While 1 kg of Full fat Acorn Flour contains 2.5 times more Calcium, 14.9 times more Copper, 3.7 times more Iron, 3.8 times more Magnesium, 17.4 times more Manganese, 1.6 times more Potassium and 2.8 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Acorn Flour contain similar levels of Phosphorus 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 kg of Full fat Acorn Flour contains 8.4 times more Energy, 59.2 times more Fat, 98.1 times more Saturated Fat, 45.8 times more Omega 6 and 7 times more Carbohydrate than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Acorn Flour offer comparable quantities of Protein per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6