Nutrient Comparison: Potato Skin VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g 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 100 grams of Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 100 grams of Potato Skin have 2.3 times more Vitamin B3, 2 times more Vitamin B5, 6.5 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.4 times more Vitamin B1 than Raw Potato Skin.
- Both Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Potato Skin vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 100 grams of Potato Skin have 2.7 times more Calcium, 8.6 times more Copper, 7.5 times more Iron, 4 times more Manganese, 1.4 times more Zinc and 1.3 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.5 times more Magnesium, 2.3 times more Phosphorus, 7.5 times more Potassium and 289 times more Sodium than Raw Potato Skin.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Potato Skin have 8.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 100 g of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 1.6 times more Energy and 3.2 times more Protein than Raw Potato Skin.
- Both Potato Skin and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Potato Skin as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.