Nutrient Comparison: Blanched Almonds VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Blanched Almonds 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 Blanched Almonds vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Blanched Almonds have 6.4 times more Vitamin B1, 16.5 times more Vitamin B2, 7.7 times more Vitamin B3, 2.1 times more Vitamin B5, 3.1 times more Vitamin B6, 12.3 times more Vitamin B9 and more Vitamin E 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 E
- Both Blanched Almonds 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 K in five ounces.
Comparing minerals per 5 ounces for Blanched Almonds vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Blanched Almonds have 21.5 times more Calcium, 21 times more Copper, 7.6 times more Iron, 7.9 times more Magnesium, 12.2 times more Manganese, 5.4 times more Phosphorus, 3.6 times more Selenium and 11.9 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 4.7 times more Potassium and 152.1 times more Sodium than Blanched Almonds.
- 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 Blanched Almonds have 6.6 times more Energy, 169.4 times more Fat, 197.7 times more Saturated Fat, 160.6 times more Omega 6, 1.3 times more Carbohydrate, 33 times more Fiber and 2.6 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Blanched Almonds and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Sugars per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 and Fiber
- Both Blanched Almonds as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 in five ounces.