Nutrient Comparison: Acorns VS Soy sauce made from hydrolyzed vegetable protein per 1 lb
Compare the macro and micronutrient content in 1 lb of Acorns versus 1 lb of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Acorns vs Soy sauce made from hydrolyzed vegetable protein:
- 1 pound of Acorns has 2.7 times more Vitamin B1, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6 and 6.7 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce made from hydrolyzed vegetable protein contains 1.5 times more Vitamin B3 than Raw Acorns.
- Both Acorns and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per one pound.
- Both Raw Acorns as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one pound.
Comparing minerals per 1 pound for Acorns vs Soy sauce made from hydrolyzed vegetable protein:
- 1 pound of Acorns has 2.4 times more Calcium, 15.1 times more Copper, 2.4 times more Iron, 2.1 times more Magnesium, 13.4 times more Manganese, 1.2 times more Potassium and 2.2 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce made from hydrolyzed vegetable protein contains more Sodium than Raw Acorns.
- Both Acorns and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Phosphorus per one pound.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Acorns has 6.5 times more Energy, 46.8 times more Fat, 77.6 times more Saturated Fat, 36.2 times more Omega 6 and 5.2 times more Carbohydrate than Soy sauce made from hydrolyzed vegetable protein.
- Both Acorns and Soy sauce made from hydrolyzed vegetable protein offer comparable quantities of Protein per one pound.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6