Nutrient Comparison: Boiled Carrots VS Soy sauce made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Carrots versus 5 oz of Soy sauce 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 Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Boiled Carrots have more Vitamin A, 1.6 times more Vitamin B1, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.5 times more Vitamin B2 and 4.4 times more Vitamin B3 than Boiled and Drained Carrots.
- Both Boiled Carrots and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B5, Vitamin B6 and Vitamin B9 per five ounces.
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Boiled Carrots have 1.8 times more Calcium, 1.6 times more Manganese and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.4 times more Copper, 2.9 times more Magnesium, 3.1 times more Phosphorus, 1.9 times more Potassium and 117.6 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Iron per five ounces.
- 5 ounces of Boiled Carrots lack sufficient amounts of Copper and Zinc
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled and Drained Carrots as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Carrots have 2.7 times more Sugars and 6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 1.7 times more Energy and 9.2 times more Protein than Boiled and Drained Carrots.
- Both Boiled Carrots and Soy sauce made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Boiled Carrots provide inadequate amounts of Energy and Protein
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Boiled and Drained Carrots as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in five ounces.