Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Baked Potato Skin 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 Skin 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 Skin:
- 1 kg of Baked Potato Skin contains 4.1 times more Vitamin B1, 2.5 times more Vitamin B2, 6.8 times more Vitamin B3, 5.8 times more Vitamin B5, 16.6 times more Vitamin B6, 5.5 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
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potato Skin 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 Skin:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 5.4 times more Potassium and 137.6 times more Sodium than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 3.1 times more Calcium, 16.7 times more Copper, 16.4 times more Iron, 1.3 times more Magnesium, 4.1 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 Baked Potato Skin 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
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potato Skin 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 4 times more Sugars and 1.9 times more Protein than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 2.2 times more Energy, 3.2 times more Carbohydrate and 26.3 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 Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.