Nutrient Comparison: Boiled Kidney Beans VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Kidney Beans versus 5 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Boiled Kidney Beans have 5.3 times more Vitamin B1, 1.3 times more Vitamin B2, 1.3 times more Vitamin B3, 1.5 times more Vitamin B5, 3.2 times more Vitamin B6, 32.5 times more Vitamin B9 and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin K
- Both Boiled All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Boiled Kidney Beans have 3.2 times more Calcium, 4.4 times more Copper, 5.2 times more Iron, 1.2 times more Magnesium, 2.8 times more Manganese, 1.6 times more Phosphorus, 1.2 times more Selenium and 4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 7.6 times more Potassium and 2890 times more Sodium than Boiled All Types Kidney Beans.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Kidney Beans have 1.4 times more Energy, 14.2 times more Omega 3, 1.6 times more Carbohydrate and 21.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 17.6 times more Sugars than Boiled All Types Kidney Beans.
- Both Boiled Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Protein per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in five ounces.