Comparing Nutrients in 500 calories Cooked Frozen CarrotsVS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Weight per 500 calories
Cooked Frozen Carrots
1351g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
556g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.4 times more energy per unit of mass than Boiled and Drained Frozen Carrots, which is average in comparison to other foods. Cooked Frozen Carrots having low energy density.
Discover which food has more nutrients per 500 calories - Cooked Frozen Carrots or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Macros Ratio
ProteinFatCarbs
Cooked Frozen Carrots
6%
16%
78%
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Cooked Frozen Carrots VS Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Cooked Frozen Carrots or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Lets compare vitamin content per 500 calories of Cooked Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
500 calories of Cooked Frozen Carrots have more Vitamin A, 2.4 times more Vitamin B1, 2.1 times more Vitamin B2, 2.2 times more Vitamin B3, 2.9 times more Vitamin B5, 5.5 times more Vitamin B6, 6.7 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
500 calories 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 Boiled and Drained Frozen Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Cooked Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
500 calories of Cooked Frozen Carrots have 7.7 times more Calcium, 4.1 times more Copper, 3 times more Iron, 2.7 times more Manganese, 1.6 times more Selenium, 3.4 times more Zinc and 3.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 500 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.3 times more Magnesium, 6.6 times more Potassium and 20.1 times more Sodium than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Phosphorus per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 500 calories:
500 calories of Cooked Frozen Carrots have 8.9 times more Omega 3, 9.1 times more Omega 6, 1.3 times more Carbohydrate, 1.8 times more Sugars and 26.8 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 500 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 5.8 times more Protein than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber