Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy sauce made from hydrolyzed vegetable protein versus 1 kg of Baked Potato Skin 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 Baked Potato Skin:
- 1 kg of Baked Potato Skin contains 2.9 times more Vitamin B1, 3.2 times more Vitamin B5, 4.3 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B3 per one kilogram.
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- Both Soy sauce made from hydrolyzed vegetable protein as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Baked Potato Skin:
- 1 kilogram of Soy sauce made from hydrolyzed vegetable protein has 324.8 times more Sodium than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 2 times more Calcium, 19.9 times more Copper, 21.3 times more Iron, 1.5 times more Magnesium, 6.2 times more Manganese, 1.3 times more Potassium and 2.1 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Baked Potato Skin contain similar levels of Phosphorus 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 Baked Potato Skin 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 Protein than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 3.3 times more Energy, 5.9 times more Carbohydrate and 15.8 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 Fiber
- Both Soy sauce made from hydrolyzed vegetable protein as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.