Nutrient Comparison: Boiled Soybeans with Salt VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled Soybeans with Salt 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 Boiled Soybeans with Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 7 ounces of Boiled Soybeans with Salt have 5.2 times more Vitamin B1, 6.6 times more Vitamin B2, 1.2 times more Vitamin B5, 6.3 times more Vitamin B6, 13.5 times more Vitamin B9, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Boiled Soybeans with Salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B3 per seven ounces.
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9, Vitamin E and Vitamin K
- Both Boiled Soybeans with Salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Boiled Soybeans with Salt vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 7 ounces of Boiled Soybeans with Salt have 9.3 times more Calcium, 8.3 times more Copper, 12 times more Iron, 2.5 times more Magnesium, 5.5 times more Manganese, 2.8 times more Phosphorus, 8.1 times more Selenium and 4.6 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 7 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 6 times more Potassium and 12.2 times more Sodium than Boiled Soybeans with Salt.
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled Soybeans with Salt have 1.9 times more Energy, 28.9 times more Fat, 64.9 times more Saturated Fat, 49.8 times more Omega 3, 58 times more Omega 6, 20 times more Fiber and 2.2 times more Protein 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 Carbohydrate and 2.4 times more Sugars than Boiled Soybeans with Salt.
- 7 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3, Omega 6 and Fiber