Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Fuyu per 5 oz
Compare the macro and micronutrient content in 5 oz of Soy sauce made from hydrolyzed vegetable protein versus 5 oz of Fuyu 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 Fuyu:
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have 7.5 times more Vitamin B3, 2 times more Vitamin B5 and 1.6 times more Vitamin B6 than Fuyu.
- While 5 oz of Salted and Fermented Tofu contain 3.7 times more Vitamin B1 and 2.2 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Fuyu provide similar amounts of Vitamin B2 per five ounces.
- Both Soy sauce made from hydrolyzed vegetable protein as well as Salted and Fermented Tofu 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 Fuyu:
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have 1.3 times more Phosphorus, 6 times more Potassium and 2.4 times more Sodium than Fuyu.
- While 5 oz of Salted and Fermented Tofu contain 2.7 times more Calcium, 9.2 times more Copper, 6 times more Iron, 1.8 times more Magnesium, 11.7 times more Manganese, 21.6 times more Selenium and 6.8 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- 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 1.8 times more Carbohydrate than Fuyu.
- While 5 oz of Salted and Fermented Tofu contain 1.9 times more Energy, 15.7 times more Fat, 28.9 times more Saturated Fat, 26.7 times more Omega 3, 31.4 times more Omega 6 and 1.3 times more Protein 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