Comparing Nutrients in 500 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Boiled California Red Kidney Beans
Weight per 500 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
556g
Boiled California Red Kidney Beans
403g
Boiled California Red Kidney Beans have 1.4 times more energy per unit of mass than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein, which is 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 500 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Boiled California Red Kidney Beans?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Boiled California Red Kidney Beans Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Boiled California Red Kidney Beans?
Lets compare vitamin content per 500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled California Red Kidney Beans:
500 kcal of Boiled California Red Kidney Beans contain 3.1 times more Vitamin B1, 2 times more Vitamin B6 and 13.4 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 Boiled California Red Kidney Beans provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled California Red Kidney Beans:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 10.2 times more Potassium and 995.4 times more Sodium than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 4.4 times more Calcium, 4.3 times more Copper, 5 times more Iron, 1.5 times more Manganese and 2.5 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled California Red Kidney Beans 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
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled California Red Kidney Beans lack sufficient amounts of Selenium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.2 times more Protein than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 22.5 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled California Red Kidney Beans 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 3 and Omega 6 in 500 calories.