Comparing Nutrients in 300 calories Soy sauce made from hydrolyzed vegetable proteinVS Cooked Frozen Carrots
Weight per 300 calories
Soy sauce made from hydrolyzed vegetable protein
500g
Cooked Frozen Carrots
811g
Soy sauce made from hydrolyzed vegetable protein has 1.6 times more energy per 100g than Cooked Frozen Carrots. It has low energy density when compared to other foods. Boiled and Drained Frozen Carrots having low energy density.
Discover which food has more nutrients per 300 calories - Soy sauce made from hydrolyzed vegetable protein or Cooked Frozen Carrots?
Soy Sauce Made From Hydrolyzed Vegetable Protein VS Cooked Frozen Carrots Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Soy sauce made from hydrolyzed vegetable protein or Cooked Frozen Carrots?
Lets compare vitamin content per 300 calories of Soy sauce made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
300 calories of Soy sauce made from hydrolyzed vegetable protein have 1.8 times more Vitamin B2 and 4.2 times more Vitamin B3 than Cooked Frozen Carrots.
While 300 kcal of Boiled and Drained Frozen Carrots contain more Vitamin A, 1.4 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots provide similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 300 calories.
300 calories of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 300 calories.
Comparing minerals per 300 calories for Soy sauce made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
300 calories of Soy sauce made from hydrolyzed vegetable protein have 1.6 times more Magnesium, 1.9 times more Phosphorus, 1.4 times more Potassium and 71.3 times more Sodium than Cooked Frozen Carrots.
While 300 kcal of Boiled and Drained Frozen Carrots contain 3.3 times more Calcium, 3.2 times more Copper, 2.6 times more Iron, 2.7 times more Manganese, 2.5 times more Zinc and 2.2 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots contain similar levels of Selenium per 300 calories.
Comparison of macro-nutrients per 300 calories:
300 calories of Soy sauce made from hydrolyzed vegetable protein have 7.4 times more Protein than Cooked Frozen Carrots.
While 300 kcal of Boiled and Drained Frozen Carrots contain 3.6 times more Omega 3, 3.7 times more Omega 6, 1.6 times more Carbohydrate, 5.1 times more Sugars and 10.7 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Cooked Frozen Carrots offer comparable quantities of Energy per 300 calories.
300 calories of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6