Comparing Nutrients in 300 calories Baked Potato SkinVS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Weight per 300 calories
Baked Potato Skin
152g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
333g
Baked Potato Skin has 2.2 times more energy per 100g than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein. It has above average energy density when compared to other foods. Soy sauce, reduced sodium, made from hydrolyzed vegetable protein having average energy density.
Discover which food has more nutrients per 300 calories - Baked Potato Skin or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Macros Ratio
ProteinFatCarbs
Baked Potato Skin
8%
0%
92%
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Baked Potato Skin VS Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Baked Potato Skin or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Lets compare vitamin content per 300 calories of Baked Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
300 calories of Baked Potato Skin have 1.8 times more Vitamin B1, 3.1 times more Vitamin B3, 2.6 times more Vitamin B5, 7.5 times more Vitamin B6, 2.5 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Baked Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 300 calories.
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
Both Baked Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 300 calories.
Comparing minerals per 300 calories for Baked Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
300 calories of Baked Potato Skin have 7.6 times more Copper, 7.4 times more Iron and 1.9 times more Manganese than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 300 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.7 times more Magnesium, 1.9 times more Phosphorus, 11.9 times more Potassium and 302.8 times more Sodium than Baked Potato Skin.
Both Baked Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Zinc per 300 calories.
Both Baked Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in 300 calories.
Comparison of macro-nutrients per 300 calories:
300 calories of Baked Potato Skin have 1.4 times more Carbohydrate and 12 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 300 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 8.8 times more Sugars and 4.2 times more Protein than Baked Potato Skin.
Both Baked Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per 300 calories.
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
Both Baked Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 300 calories.