Nutrient Comparison: Cooked Frozen Carrots VS Soy sauce made from hydrolyzed vegetable protein per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Soy sauce made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 100 grams of Cooked Frozen Carrots have more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce made from hydrolyzed vegetable protein contain 1.4 times more Vitamin B1, 2.9 times more Vitamin B2, 6.8 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.7 times more Vitamin B6 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Soy sauce made from hydrolyzed vegetable protein:
- 100 grams of Cooked Frozen Carrots have 2.1 times more Calcium, 2 times more Copper, 1.6 times more Iron, 1.7 times more Manganese, 1.5 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce made from hydrolyzed vegetable protein contain 2.6 times more Magnesium, 3 times more Phosphorus, 2.3 times more Potassium and 115.6 times more Sodium than Boiled and Drained Frozen Carrots.
- 100 grams of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Boiled and Drained Frozen Carrots as well as Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 2.2 times more Omega 3, 3.1 times more Sugars and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce made from hydrolyzed vegetable protein contain 1.6 times more Energy and 12.1 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soy sauce made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- 100 grams of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 100 grams.