Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Tomatoes in Juice with Salt 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 Tomatoes in Juice with Salt 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 Tomatoes in Juice with Salt:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.3 times more Vitamin B5 than Tomatoes in Juice with Salt.
- While 1 kg of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains more Vitamin A, 19.2 times more Vitamin B1, 1.3 times more Vitamin B2, 1.6 times more Vitamin B3, 3 times more Vitamin B6, 2 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K 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 A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Tomatoes in Juice with Salt:
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.4 times more Magnesium, 2.2 times more Manganese, 5.2 times more Phosphorus, 16.2 times more Potassium, 25.1 times more Sodium and 2.1 times more Zinc than Tomatoes in Juice with Salt.
- While 1 kg of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains 3 times more Calcium, 1.3 times more Iron and 1.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Tomatoes in Juice with Salt contain similar levels of Copper per one kilogram.
- 1 kilogram of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- 1 kilogram of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt 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 5.6 times more Energy, 4.2 times more Carbohydrate, 2.2 times more Sugars and 10.4 times more Protein than Tomatoes in Juice with Salt.
- While 1 kg of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains 6.3 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
- 1 kilogram of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.