Nutrient Comparison: Shoyu VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 5 oz
Compare the macro and micronutrient content in 5 oz of Shoyu versus 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Shoyu vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Shoyu have 2.6 times more Vitamin B2, 21.7 times more Vitamin B3, 2.7 times more Vitamin B5 and 2.1 times more Vitamin B6 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.8 times more Vitamin B1, 1.4 times more Vitamin B9 and more Vitamin K than Shoyu Soy Sauce.
- 5 ounces of Shoyu have insufficient amounts of Vitamin K
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Shoyu Soy Sauce as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Shoyu vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Shoyu have 2 times more Magnesium, 1.6 times more Manganese, 1.4 times more Phosphorus, 2.9 times more Potassium and 457.8 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 6.1 times more Calcium, 5 times more Copper and 19.8 times more Selenium than Shoyu Soy Sauce.
- Both Shoyu and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Iron and Zinc per five ounces.
- 5 ounces of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Shoyu have 1.7 times more Carbohydrate than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.5 times more Energy, 7.3 times more Fat, 10.9 times more Saturated Fat, 5.8 times more Omega 3 and 6.3 times more Omega 6 than Shoyu Soy Sauce.
- Both Shoyu and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Fiber and Protein per five ounces.
- 5 ounces of Shoyu provide inadequate amounts of Energy, Omega 3 and Omega 6