Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Baked Potato Flesh 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 Baked Potato Flesh 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 Baked Potato Flesh:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2 times more Vitamin B2 than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 3.5 times more Vitamin B1, 3.1 times more Vitamin B3, 3.8 times more Vitamin B5, 8.1 times more Vitamin B6, 2.3 times more Vitamin B9 and more Vitamin C 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 and Vitamin C
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin B2
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potatoes Flesh no Salt 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 Baked Potato Flesh:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.2 times more Iron, 1.4 times more Magnesium, 1.8 times more Phosphorus, 7.9 times more Potassium and 578 times more Sodium than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 4.4 times more Copper than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Flesh contain similar levels of Manganese and Zinc per one kilogram.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potatoes Flesh no Salt 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 4.2 times more Protein than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.5 times more Carbohydrate and 5 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Flesh offer comparable quantities of Energy per one kilogram.
- 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 Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.