Comparing Nutrients in 300 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Fried Tofu, prepared with calcium sulfate
Weight per 300 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
333g
Fried Tofu, prepared with calcium sulfate
111g
Fried Tofu, prepared with calcium sulfate has 3 times more energy per unit of mass than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein, which is high 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 Fried Tofu, prepared with calcium sulfate?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Fried Tofu, Prepared With Calcium Sulfate Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Fried Tofu, prepared with calcium sulfate?
Lets compare vitamin content per 300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Fried Tofu, prepared with calcium sulfate:
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.6 times more Vitamin B2, 13.6 times more Vitamin B3 and 3.2 times more Vitamin B5 than Fried Tofu, prepared with calcium sulfate.
While 300 kcal of Fried Tofu, prepared with calcium sulfate contain 1.9 times more Vitamin B1 and 2.3 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fried Tofu, prepared with calcium sulfate provide similar amounts of Vitamin B6 per 300 calories.
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
300 calories of Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B2, Vitamin B3 and Vitamin B5
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 300 calories.
Comparing minerals per 300 calories for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Fried Tofu, prepared with calcium sulfate:
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 63.7 times more Potassium and 541.9 times more Sodium than Fried Tofu, prepared with calcium sulfate.
While 300 kcal of Fried Tofu, prepared with calcium sulfate contain 29.1 times more Calcium, 2.7 times more Copper, 3.8 times more Iron, 3.3 times more Manganese, 10.6 times more Selenium and 2.7 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fried Tofu, prepared with calcium sulfate contain similar levels of Magnesium and Phosphorus per 300 calories.
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
300 calories of Fried Tofu, prepared with calcium sulfate lack sufficient amounts of Potassium
Comparison of macro-nutrients per 300 calories:
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 4.9 times more Carbohydrate and 1.3 times more Protein than Fried Tofu, prepared with calcium sulfate.
While 300 kcal of Fried Tofu, prepared with calcium sulfate contain 21.7 times more Fat, 48.6 times more Saturated Fat, 37.4 times more Omega 3, 43.5 times more Omega 6 and 4.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fried Tofu, prepared with calcium sulfate offer comparable quantities of Energy per 300 calories.
300 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber