Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS 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 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 Potato Skin:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.4 times more Vitamin B1 than Potato Skin.
- While 1 kg of Raw Potato Skin contains 2.3 times more Vitamin B3, 2 times more Vitamin B5, 6.5 times more Vitamin B6, 4.3 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 Potato Skin 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
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Potato Skin:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.5 times more Magnesium, 2.3 times more Phosphorus, 7.5 times more Potassium and 289 times more Sodium than Potato Skin.
- While 1 kg of Raw Potato Skin contains 2.7 times more Calcium, 8.6 times more Copper, 7.5 times more Iron, 4 times more Manganese, 1.4 times more Zinc and 1.3 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 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 Raw 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 1.6 times more Energy and 3.2 times more Protein than Potato Skin.
- While 1 kg of Raw Potato Skin contains 8.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Potato Skin offer comparable quantities of Carbohydrate 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 Raw Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.