Nutrient Comparison: Fried Tofu, prepared with calcium sulfate VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 lb
Compare the macro and micronutrient content in 1 lb of Fried Tofu, prepared with calcium sulfate versus 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Fried Tofu, prepared with calcium sulfate vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Fried Tofu, prepared with calcium sulfate has 5.7 times more Vitamin B1, 2.7 times more Vitamin B6 and 6.8 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 4.5 times more Vitamin B3 than Fried Tofu, prepared with calcium sulfate.
- Both Fried Tofu, prepared with calcium sulfate and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B5 per one pound.
- 1 pound of Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B3
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- Both Fried Tofu, prepared with calcium sulfate as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Fried Tofu, prepared with calcium sulfate vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Fried Tofu, prepared with calcium sulfate has 87.4 times more Calcium, 8.1 times more Copper, 11.3 times more Iron, 2.8 times more Magnesium, 9.9 times more Manganese, 3.2 times more Phosphorus, 31.7 times more Selenium and 8 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 21.2 times more Potassium and 180.6 times more Sodium than Fried Tofu, prepared with calcium sulfate.
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Fried Tofu, prepared with calcium sulfate has 3 times more Energy, 65.1 times more Fat, 145.9 times more Saturated Fat, 112.2 times more Omega 3, 130.4 times more Omega 6, 13 times more Fiber and 2.3 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.6 times more Carbohydrate than Fried Tofu, prepared with calcium sulfate.
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber