Nutrient Comparison: Low Salt Shoyu VS Baked Red Potatoes per 1 kg
Compare the macro and micronutrient content in 1 kg of Low Salt Shoyu versus 1 kg of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Low Salt Shoyu vs Baked Red Potatoes:
- 1 kilogram of Low Salt Shoyu has 4.8 times more Vitamin B2, 1.2 times more Vitamin B5, 1.6 times more Vitamin B9 and 5.1 times more Vitamin E than Baked Red Potatoes.
- While 1 kg of Baked Whole Red Potatoes contains 1.8 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, more Vitamin C and more Vitamin K than Shoyu Soy Sauce, low salt.
- 1 kilogram of Low Salt Shoyu have insufficient amounts of Vitamin C and Vitamin K
- 1 kilogram of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Shoyu Soy Sauce, low salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Low Salt Shoyu vs Baked Red Potatoes:
- 1 kilogram of Low Salt Shoyu has 3.3 times more Calcium, 1.9 times more Iron, 2.5 times more Magnesium, 5.8 times more Manganese, 2.3 times more Phosphorus, 299.8 times more Sodium and 2 times more Zinc than Baked Red Potatoes.
- While 1 kg of Baked Whole Red Potatoes contains 3.6 times more Copper and 1.5 times more Potassium than Shoyu Soy Sauce, low salt.
- Both Low Salt Shoyu and Baked Red Potatoes contain similar levels of Water per one kilogram.
- 1 kilogram of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Low Salt Shoyu has 3.9 times more Protein than Baked Red Potatoes.
- While 1 kg of Baked Whole Red Potatoes contains 1.5 times more Energy, 3.5 times more Carbohydrate and 2.6 times more Fiber than Shoyu Soy Sauce, low salt.
- 1 kilogram of Low Salt Shoyu provide inadequate amounts of Energy and Fiber
- Both Shoyu Soy Sauce, low salt as well as Baked Whole Red Potatoes provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.