Comparing Nutrients in 100 calories Soy sauce, reduced sodium, made from hydrolyzed vegetable proteinVS Cooked Frozen Carrots
Weight per 100 calories
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
111g
Cooked Frozen Carrots
270g
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.4 times more energy per 100g than Cooked Frozen Carrots. It has average energy density when compared to other foods. Boiled and Drained Frozen Carrots having low energy density.
Discover which food has more nutrients per 100 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Cooked Frozen Carrots?
Macros Ratio
ProteinFatCarbs
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein VS Cooked Frozen Carrots Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Soy sauce, reduced sodium, made from hydrolyzed vegetable protein or Cooked Frozen Carrots?
Lets compare vitamin content per 100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Cooked Frozen Carrots:
100 kcal of Boiled and Drained Frozen Carrots contain more Vitamin A, 2.4 times more Vitamin B1, 2.1 times more Vitamin B2, 2.2 times more Vitamin B3, 2.9 times more Vitamin B5, 5.5 times more Vitamin B6, 6.7 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 Frozen 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 Cooked Frozen Carrots:
100 calories of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.3 times more Magnesium, 6.6 times more Potassium and 20.1 times more Sodium than Cooked Frozen Carrots.
While 100 kcal of Boiled and Drained Frozen Carrots contain 7.7 times more Calcium, 4.1 times more Copper, 3 times more Iron, 2.7 times more Manganese, 1.6 times more Selenium, 3.4 times more Zinc and 3.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cooked Frozen Carrots contain similar levels of 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 5.8 times more Protein than Cooked Frozen Carrots.
While 100 kcal of Boiled and Drained Frozen Carrots contain 8.9 times more Omega 3, 9.1 times more Omega 6, 1.3 times more Carbohydrate, 1.8 times more Sugars and 26.8 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cooked Frozen 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 Omega 3, Omega 6 and Fiber