Nutrient Comparison: Shoyu VS Cooked Broccoli Raab per 1 kg
Compare the macro and micronutrient content in 1 kg of Shoyu versus 1 kg of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Shoyu vs Cooked Broccoli Raab:
- 1 kg of Cooked Broccoli Raab contains more Vitamin A, 5.1 times more Vitamin B1, 1.5 times more Vitamin B5, 1.5 times more Vitamin B6, 5.1 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Shoyu Soy Sauce.
- Both Shoyu and Cooked Broccoli Raab provide similar amounts of Vitamin B2 and Vitamin B3 per one kilogram.
- 1 kilogram of Shoyu have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Shoyu Soy Sauce as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Shoyu vs Cooked Broccoli Raab:
- 1 kilogram of Shoyu has 2.7 times more Magnesium, 2.7 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium, 98.1 times more Sodium and 1.6 times more Zinc than Cooked Broccoli Raab.
- While 1 kg of Cooked Broccoli Raab contains 3.6 times more Calcium, 1.7 times more Copper, 2.6 times more Selenium and 1.3 times more Water than Shoyu Soy Sauce.
- Both Shoyu and Cooked Broccoli Raab contain similar levels of Iron per one kilogram.
- 1 kilogram of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Shoyu has 1.6 times more Carbohydrate and 2.1 times more Protein than Cooked Broccoli Raab.
- While 1 kg of Cooked Broccoli Raab contains 6.9 times more Omega 3 and 3.5 times more Fiber than Shoyu Soy Sauce.
- 1 kilogram of Shoyu provide inadequate amounts of Omega 3
- Both Shoyu Soy Sauce as well as Cooked Broccoli Raab provide inadequate amounts of Energy and Omega 6 in one kilogram.