Nutrient Comparison: Baked Potato Skin VS Soy sauce made from hydrolyzed vegetable protein per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Potato Skin 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 Baked Potato Skin vs Soy sauce made from hydrolyzed vegetable protein:
- 1 pound of Baked Potato Skin has 2.9 times more Vitamin B1, 3.2 times more Vitamin B5, 4.3 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- Both Baked Potato Skin and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B3 per one pound.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Baked Potato Skin vs Soy sauce made from hydrolyzed vegetable protein:
- 1 pound of Baked Potato Skin has 2 times more Calcium, 19.9 times more Copper, 21.3 times more Iron, 1.5 times more Magnesium, 6.2 times more Manganese, 1.3 times more Potassium and 2.1 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce made from hydrolyzed vegetable protein contains 324.8 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin 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
- Both Baked Potato Skin as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Baked Potato Skin has 3.3 times more Energy, 5.9 times more Carbohydrate and 15.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce made from hydrolyzed vegetable protein contains 1.6 times more Protein than Baked Potato Skin.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Baked Potato Skin as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one pound.