Nutrient Comparison: Valencia Oranges VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 7 oz
Compare the macro and micronutrient content in 7 oz of Valencia Oranges versus 7 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Valencia Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 7 ounces of Valencia Oranges have 2.9 times more Vitamin B1, 1.7 times more Vitamin B5, 1.7 times more Vitamin B6, 9.8 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 7 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.7 times more Vitamin B3 than Raw Valencia Oranges.
- Both Valencia Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per seven ounces.
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Valencia Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Valencia Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 7 ounces of Valencia Oranges have 3.6 times more Calcium and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 7 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.3 times more Copper, 4.8 times more Iron, 3.4 times more Magnesium, 6.6 times more Manganese, 5.2 times more Phosphorus, 17.3 times more Potassium, more Sodium and 4.2 times more Zinc than Raw Valencia Oranges.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Valencia Oranges have 8.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 7 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.8 times more Energy and 7.9 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per seven ounces.
- 7 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Valencia Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.