Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Acorns 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 Acorns 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 Acorns:
- 1 kg of Raw Acorns contains 3.7 times more Vitamin B1, 2.7 times more Vitamin B2, 4 times more Vitamin B3, 4.8 times more Vitamin B5, 14.3 times more Vitamin B6 and 21.8 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Acorns:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 5.7 times more Potassium and more Sodium than Acorns.
- While 1 kg of Raw Acorns contains 3.7 times more Calcium, 12.7 times more Copper, 1.8 times more Iron, 1.8 times more Magnesium, 8.9 times more Manganese and 2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Acorns contain similar levels of Phosphorus per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.3 times more Protein than Acorns.
- While 1 kg of Raw Acorns contains 4.3 times more Energy, 77 times more Fat, 155.1 times more Saturated Fat, 59.7 times more Omega 6 and 2.8 times more Carbohydrate 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 Omega 6