Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Cassava 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 Cassava 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 Cassava:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.4 times more Vitamin B5 than Cassava.
- While 1 kg of Raw Cassava contains 2.9 times more Vitamin B1, 1.9 times more Vitamin B3, 2.4 times more Vitamin B6, 6.8 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cassava provide similar amounts of Vitamin B2 per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava 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, reduced sodium, made from hydrolyzed vegetable protein vs Cassava:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.6 times more Iron, 1.6 times more Magnesium, 3.3 times more Phosphorus, 11.4 times more Potassium and 206.4 times more Sodium than Cassava.
- While 1 kg of Raw Cassava contains 2 times more Copper, 2.5 times more Manganese and 1.4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.3 times more Sugars and 6 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.8 times more Energy, 2.6 times more Carbohydrate and 6 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
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.