Comparing Nutrients in 500 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Acorns
Weight per 500 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
556g
Acorns
129g
Raw Acorns have 4.3 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 500 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Acorns?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Acorns Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Acorns?
Lets compare vitamin content per 500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Acorns:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.6 times more Vitamin B2 than Acorns.
While 500 kcal of Raw Acorns contain 3.3 times more Vitamin B6 and 5.1 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 Acorns provide similar amounts of Vitamin B1, 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 Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 500 calories.
Comparing minerals per 500 calories for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Acorns:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.3 times more Iron, 2.4 times more Magnesium, 4.8 times more Phosphorus, 24.7 times more Potassium, more Sodium and 2.1 times more Zinc than Acorns.
While 500 kcal of Raw Acorns contain 2.9 times more Copper and 2.1 times more Manganese than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
500 calories of Acorns lack sufficient amounts of Zinc
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Acorns lack sufficient amounts of Calcium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.5 times more Carbohydrate and 5.7 times more Protein than Acorns.
While 500 kcal of Raw Acorns contain 17.9 times more Fat, 36.1 times more Saturated Fat and 13.9 times more Omega 6 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Acorns 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 6