Comparing Nutrients in 300 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Baked Potato Skin
Weight per 300 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
333g
Baked Potato Skin
152g
Baked Potato Skin has 2.2 times more energy per unit of mass than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein, which is above average in comparison 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 - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Baked Potato Skin?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Baked Potato Skin Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Baked Potato Skin?
Lets compare vitamin content per 300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Baked Potato Skin:
300 kcal of Baked Potato Skin contain 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Skin 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 300 calories.
Comparing minerals per 300 calories for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Baked Potato Skin:
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 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.
While 300 kcal of Baked Potato Skin contain 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.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Skin contain similar levels of Zinc per 300 calories.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potato Skin lack sufficient amounts of Calcium and Selenium in 300 calories.
Comparison of macro-nutrients per 300 calories:
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 8.8 times more Sugars and 4.2 times more Protein than Baked Potato Skin.
While 300 kcal of Baked Potato Skin contain 1.4 times more Carbohydrate and 12 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Skin 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 300 calories.