Nutrient Comparison: Tomato Puree VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 lb
Compare the macro and micronutrient content in 1 lb of Tomato Puree 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 Tomato Puree vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Tomato Puree has more Vitamin A, 1.9 times more Vitamin B2, 3.2 times more Vitamin B3, 3 times more Vitamin B5, 3.4 times more Vitamin B6, 2.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1 per one pound.
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Tomato Puree vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Tomato Puree has 5.9 times more Copper, 4.1 times more Iron, 1.4 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.5 times more Magnesium, 2.2 times more Phosphorus, 7.1 times more Potassium and 103.2 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Manganese per one pound.
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Tomato Puree has 23.8 times more Fructose and 6.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.4 times more Energy, 1.6 times more Carbohydrate and 5 times more Protein than Canned Tomato Puree.
- Both Tomato Puree and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Sugars per one pound.
- 1 pound of Tomato Puree provide inadequate amounts of Energy
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Canned Tomato Puree as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one pound.