Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Shoyu per 1 kg
Compare the macro and micronutrient content in 1 kg of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) versus 1 kg of Shoyu to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Shoyu:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 1.8 times more Vitamin B1, 1.4 times more Vitamin B9 and more Vitamin K than Shoyu.
- While 1 kg of Shoyu Soy Sauce contains 2.6 times more Vitamin B2, 21.7 times more Vitamin B3, 2.7 times more Vitamin B5 and 2.1 times more Vitamin B6 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- 1 kilogram of Shoyu have insufficient amounts of Vitamin K
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Shoyu Soy Sauce have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Shoyu:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 6.1 times more Calcium, 5 times more Copper and 19.8 times more Selenium than Shoyu.
- While 1 kg of Shoyu Soy Sauce contains 2 times more Magnesium, 1.6 times more Manganese, 1.4 times more Phosphorus, 2.9 times more Potassium and 457.8 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Shoyu contain similar levels of Iron and Zinc per one kilogram.
- 1 kilogram of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 1.5 times more Energy, 7.3 times more Fat, 10.9 times more Saturated Fat, 5.8 times more Omega 3 and 6.3 times more Omega 6 than Shoyu.
- While 1 kg of Shoyu Soy Sauce contains 1.7 times more Carbohydrate than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Shoyu offer comparable quantities of Fiber and Protein per one kilogram.
- 1 kilogram of Shoyu provide inadequate amounts of Energy, Omega 3 and Omega 6