Nutrient Comparison: Cooked Frozen Carrots VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots 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 Cooked Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 2.3 times more Vitamin B6, 2.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Cooked Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B5 per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Cooked Frozen Carrots have 3.2 times more Calcium, 1.7 times more Copper, 1.2 times more Iron, 1.4 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 3.1 times more Magnesium, 2.9 times more Phosphorus, 16.1 times more Potassium and 49 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Manganese per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled and Drained Frozen Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 3.7 times more Omega 3 and 11 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 2.4 times more Energy, 1.9 times more Carbohydrate, 1.4 times more Sugars and 14.1 times more Protein than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in five ounces.