Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Okara per 5 oz
Compare the macro and micronutrient content in 5 oz of Soy sauce made from hydrolyzed vegetable protein versus 5 oz of Okara to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Soy sauce made from hydrolyzed vegetable protein vs Okara:
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have 2.1 times more Vitamin B1, 5.5 times more Vitamin B2, 28.3 times more Vitamin B3, 3.1 times more Vitamin B5 and 1.2 times more Vitamin B6 than Okara.
- While 5 oz of Okara contain 2 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- 5 ounces of Okara have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B5
- Both Soy sauce made from hydrolyzed vegetable protein as well as Okara have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Soy sauce made from hydrolyzed vegetable protein vs Okara:
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.6 times more Phosphorus, 2.1 times more Potassium and 757.8 times more Sodium than Okara.
- While 5 oz of Okara contain 4.7 times more Calcium, 4.9 times more Copper, 3.9 times more Iron, 4 times more Manganese, 13.3 times more Selenium and 2.4 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Okara contain similar levels of Magnesium per five ounces.
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have 2 times more Protein than Okara.
- While 5 oz of Okara contain 1.3 times more Energy, 4.5 times more Omega 3, 5.2 times more Omega 6 and 1.6 times more Carbohydrate than Soy sauce made from hydrolyzed vegetable protein.
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6