Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Fuyu prepared with calcium sulfate per 5 oz
Compare the macro and micronutrient content in 5 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein versus 5 oz of Fuyu prepared with calcium sulfate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Fuyu prepared with calcium sulfate:
- 5 oz of Salted and fermented Tofu, prepared with calcium sulfate contain 5.2 times more Vitamin B1, 2.3 times more Vitamin B2, 2.5 times more Vitamin B6 and 7.3 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fuyu prepared with calcium sulfate provide similar amounts of Vitamin B3 and Vitamin B5 per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Salted and fermented Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Fuyu prepared with calcium sulfate:
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.2 times more Phosphorus and 41.3 times more Potassium than Fuyu prepared with calcium sulfate.
- While 5 oz of Salted and fermented Tofu, prepared with calcium sulfate contain 111.7 times more Calcium, 7.7 times more Copper, 4.6 times more Iron, 1.7 times more Magnesium, 7.8 times more Manganese, 19.2 times more Selenium and 6.2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fuyu prepared with calcium sulfate contain similar levels of Sodium per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.8 times more Carbohydrate than Fuyu prepared with calcium sulfate.
- While 5 oz of Salted and fermented Tofu, prepared with calcium sulfate contain 1.3 times more Energy, 25.8 times more Fat, 57.9 times more Saturated Fat, 44.5 times more Omega 3 and 51.7 times more Omega 6 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Fuyu prepared with calcium sulfate offer comparable quantities of Protein per five ounces.
- 5 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6