Comparing Nutrients in 500 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
Weight per 500 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
556g
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
106g
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 5.2 times more energy per unit of mass than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein, which is very 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
35%
3%
62%
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Tofu, Dried-frozen (koyadofu), Prepared With Calcium Sulfate Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Tofu, dried-frozen (koyadofu), prepared with calcium sulfate?
Lets compare vitamin content per 500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2 times more Vitamin B3 and 1.9 times more Vitamin B5 than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While 500 kcal of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 3.2 times more Vitamin B1, 1.4 times more Vitamin B2, 1.5 times more Vitamin B6 and 4.4 times more Vitamin B9 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 B9
500 calories of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin B3 and Vitamin B5
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 808.9 times more Potassium and 2515.4 times more Sodium than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While 500 kcal of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 37.1 times more Calcium, 4.6 times more Copper, 4.3 times more Iron, 4.7 times more Manganese, 11.6 times more Selenium and 3.8 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate 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
500 calories of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate lack sufficient amounts of Potassium
Comparison of macro-nutrients per 500 calories:
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 9.1 times more Carbohydrate than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While 500 kcal of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 18.7 times more Fat, 42 times more Saturated Fat, 32.3 times more Omega 3 and 37.6 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate offer comparable quantities of Energy and Protein per 500 calories.
500 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6
500 calories of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate provide inadequate amounts of Carbohydrate
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate provide inadequate amounts of Fiber in 500 calories.