Nutrient Comparison: Shoyu VS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) per 1 kg
Compare the macro and micronutrient content in 1 kg of Shoyu versus 1 kg of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Shoyu vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 1 kilogram of Shoyu has 4.5 times more Vitamin B2, 4.1 times more Vitamin B3, 5.8 times more Vitamin B5 and 2.8 times more Vitamin B6 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 1 kg of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.4 times more Vitamin B1 and 3.1 times more Vitamin B9 than Shoyu Soy Sauce.
- 1 kilogram of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5
- Both Shoyu Soy Sauce as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Shoyu vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 1 kilogram of Shoyu has 1.3 times more Iron, 2.7 times more Magnesium, 2.6 times more Manganese, 1.8 times more Phosphorus, 3.6 times more Potassium, 686.6 times more Sodium and 1.4 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 1 kg of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 3.4 times more Calcium, 3.7 times more Copper and 17.8 times more Selenium than Shoyu Soy Sauce.
- 1 kilogram of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Shoyu has 4.2 times more Carbohydrate and 4 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 1 kg of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 6.5 times more Fat, 8.5 times more Omega 3 and 7.8 times more Omega 6 than Shoyu Soy Sauce.
- Both Shoyu and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Protein per one kilogram.
- 1 kilogram of Shoyu provide inadequate amounts of Energy, Omega 3 and Omega 6
- 1 kilogram of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber