Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soy sauce made from hydrolyzed vegetable protein per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 5 times more Vitamin B2, 5.3 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B1 and Vitamin B9 per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.8 times more Copper, 2.1 times more Iron and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 3.2 times more Magnesium, 3.4 times more Phosphorus, 2.1 times more Potassium, 620 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein contain similar levels of Manganese per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Sugars than Soy sauce made from hydrolyzed vegetable protein.
- While 5 oz of Soy sauce made from hydrolyzed vegetable protein contain 3.3 times more Energy, 2 times more Carbohydrate and 7.4 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Protein
- Both Cooked Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber in five ounces.