Comparing Nutrients in 100 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Boiled Carrots
Weight per 100 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
111g
Boiled Carrots
286g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.6 times more energy per 100g than Boiled Carrots. It has average energy density when compared to other foods. Boiled and Drained Carrots having low energy density.
Discover which food has more nutrients per 100 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Boiled Carrots?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Boiled Carrots Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Boiled Carrots?
Lets compare vitamin content per 100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled Carrots:
100 kcal of Boiled and Drained Carrots contain more Vitamin A, 5.7 times more Vitamin B1, 2.6 times more Vitamin B2, 3.7 times more Vitamin B3, 4 times more Vitamin B5, 10.6 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Boiled Carrots:
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.3 times more Magnesium, 5.1 times more Potassium and 19.4 times more Sodium than Boiled Carrots.
While 100 kcal of Boiled and Drained Carrots contain 7 times more Calcium, 2 times more Iron, 2.6 times more Manganese, 2 times more Selenium, 2.1 times more Zinc and 3.7 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled Carrots contain similar levels of Copper and Phosphorus per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 calories:
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 4.2 times more Protein than Boiled Carrots.
While 100 kcal of Boiled and Drained Carrots contain 1.5 times more Carbohydrate, 1.6 times more Sugars and 25.7 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Boiled Carrots offer comparable quantities of Energy per 100 calories.
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Boiled and Drained Carrots provide inadequate amounts of Omega 3 and Omega 6 in 100 calories.