Comparing Nutrients in 100 calories Boiled Kidney BeansVS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Weight per 100 calories
Boiled Kidney Beans
78.7g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
111g
Boiled Kidney Beans have 1.4 times more energy per 100g than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein. It has average energy density when compared to other foods. Soy sauce, reduced sodium, made from hydrolyzed vegetable protein having average energy density.
Discover which food has more nutrients per 100 calories - Boiled Kidney Beans or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Macros Ratio
ProteinFatCarbs
Boiled Kidney Beans
27%
3%
70%
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Boiled Kidney Beans VS Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Boiled Kidney Beans or Soy sauce, reduced sodium, made from hydrolyzed vegetable protein?
Lets compare vitamin content per 100 calories of Boiled Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
100 calories of Boiled Kidney Beans have 3.8 times more Vitamin B1, 2.3 times more Vitamin B6, 23 times more Vitamin B9 and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Boiled Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin K
Both Boiled All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 100 calories.
Comparing minerals per 100 calories for Boiled Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
100 calories of Boiled Kidney Beans have 2.3 times more Calcium, 3.1 times more Copper, 3.7 times more Iron, 2 times more Manganese and 2.8 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 10.8 times more Potassium and 4078.1 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain similar levels of Magnesium and Phosphorus per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Both Boiled All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Boiled Kidney Beans have 10 times more Omega 3 and 15.1 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While 100 kcal of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 24.8 times more Sugars and 1.3 times more Protein than Boiled All Types Kidney Beans.
Both Boiled Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Energy and Carbohydrate per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
Both Boiled All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 100 calories.