Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Boiled Potato Flesh, Cooked In Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Soy sauce made from hydrolyzed vegetable protein versus 1 lb of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Soy sauce made from hydrolyzed vegetable protein vs Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Soy sauce made from hydrolyzed vegetable protein has 5.5 times more Vitamin B2, 2 times more Vitamin B3 and 1.3 times more Vitamin B9 than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.5 times more Vitamin B1, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- 1 pound of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Soy sauce made from hydrolyzed vegetable protein vs Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Soy sauce made from hydrolyzed vegetable protein has 1.3 times more Magnesium, 2.1 times more Phosphorus and 1705 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 4.6 times more Copper, 1.4 times more Manganese and 1.3 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron and Potassium per one pound.
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium and Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Soy sauce made from hydrolyzed vegetable protein has 3.7 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.5 times more Energy, 2.6 times more Carbohydrate and 3.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- 1 pound of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in one pound.