Nutrient Comparison: Valencia Oranges VS Soy sauce made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges 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 Valencia Oranges vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Valencia Oranges have 2.1 times more Vitamin B1, 3 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 2.7 times more Vitamin B2, 10.3 times more Vitamin B3 and 2.3 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin C
- Both Raw Valencia Oranges as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Valencia Oranges have 2.4 times more Calcium 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 3.7 times more Iron, 2.9 times more Magnesium, 4.3 times more Manganese, 5.5 times more Phosphorus, 2.5 times more Potassium, more Sodium and 3.8 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Copper per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 1.5 times more Carbohydrate and 5 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 6.7 times more Protein than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Valencia Oranges as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in five ounces.