Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Canned Carrots with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein versus 1 kg of Canned Carrots with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Canned Carrots with Salt:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.7 times more Vitamin B1 and 1.4 times more Vitamin B2 than Canned Carrots with Salt.
- While 1 kg of Drained Canned Carrots with Salt contains more Vitamin A, 3 times more Vitamin B6, 2.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Canned Carrots with Salt provide similar amounts of Vitamin B3 and Vitamin B5 per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- 1 kilogram of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Canned Carrots with Salt:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 4.3 times more Magnesium, 3.7 times more Phosphorus, 17.3 times more Potassium and 11.9 times more Sodium than Canned Carrots with Salt.
- While 1 kg of Drained Canned Carrots with Salt contains 2.3 times more Calcium, 2.1 times more Copper, 1.5 times more Iron, 3 times more Manganese and 1.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Canned Carrots with Salt contain similar levels of Zinc per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- 1 kilogram of Canned Carrots with Salt lack sufficient amounts of Magnesium
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.6 times more Energy, 2.6 times more Carbohydrate, 2.3 times more Sugars and 12.8 times more Protein than Canned Carrots with Salt.
- While 1 kg of Drained Canned Carrots with Salt contains 5 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- 1 kilogram of Canned Carrots with Salt provide inadequate amounts of Energy and Protein
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.