Nutrient Comparison: Baked Red Potatoes VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes 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 Baked Red Potatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Baked Red Potatoes have 2.4 times more Vitamin B1, 3.5 times more Vitamin B3, 2.3 times more Vitamin B5, 5.7 times more Vitamin B6, 6.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Baked Red Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 5 ounces of Baked Red Potatoes have 3.6 times more Copper, 1.6 times more Iron, 1.6 times more Zinc and 1.2 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 5.7 times more Potassium and 240.8 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Magnesium, Manganese and Phosphorus per five ounces.
- Both Baked Whole Red Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 1.4 times more Carbohydrate and 6 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 3.9 times more Sugars and 3.6 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Baked Whole Red Potatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in five ounces.