Comparing Nutrients in 500 calories Boiled Pigeon Peas with SaltVS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Weight per 500 calories
Boiled Pigeon Peas with Salt
413g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
556g
Boiled Pigeon Peas with Salt have 1.3 times more energy per 100g than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein. It has 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 500 calories - Boiled Pigeon Peas with Salt or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Macros Ratio
ProteinFatCarbs
Boiled Pigeon Peas with Salt
22%
3%
75%
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Boiled Pigeon Peas With Salt VS Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Boiled Pigeon Peas with Salt or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Lets compare vitamin content per 500 calories of Boiled Pigeon Peas with Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
500 calories of Boiled Pigeon Peas with Salt have 3.6 times more Vitamin B1, 1.3 times more Vitamin B3, 1.6 times more Vitamin B5 and 20.6 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Boiled Pigeon Peas with Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B6 per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
Both Boiled Pigeon Peas with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Boiled Pigeon Peas with Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
500 calories of Boiled Pigeon Peas with Salt have 2.9 times more Calcium, 4.1 times more Copper, 1.9 times more Iron, 2.5 times more Manganese, 2.4 times more Selenium and 2.7 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 500 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 10.8 times more Potassium and 16.1 times more Sodium than Boiled Pigeon Peas with Salt.
Both Boiled Pigeon Peas with Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Magnesium and 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 Boiled Pigeon Peas with Salt have 16.6 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 1.6 times more Protein than Boiled Pigeon Peas with Salt.
Both Boiled Pigeon Peas with Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy and Carbohydrate per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
Both Boiled Pigeon Peas with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 500 calories.