Nutrient Comparison: Soy sauce made from hydrolyzed vegetable protein VS Dried Acorns per 100 g
Compare the macro and micronutrient content in 100 g of Soy sauce made from hydrolyzed vegetable protein versus 100 g of Dried Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Dried Acorns:
- 100 g of Dried Acorns contain 3.5 times more Vitamin B1, 1.4 times more Vitamin B2, 3.5 times more Vitamin B5, 4.9 times more Vitamin B6 and 8.8 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Dried Acorns provide similar amounts of Vitamin B3 per 100 grams.
- Both Soy sauce made from hydrolyzed vegetable protein as well as Dried Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Soy sauce made from hydrolyzed vegetable protein vs Dried Acorns:
- 100 grams of Soy sauce made from hydrolyzed vegetable protein have more Sodium than Dried Acorns.
- While 100 g of Dried Acorns contain 3.2 times more Calcium, 20 times more Copper, 3.2 times more Iron, 2.8 times more Magnesium, 13.6 times more Manganese, 1.6 times more Potassium and 2.9 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Dried Acorns contain similar levels of Phosphorus per 100 grams.
- 100 grams of Soy sauce made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Dried Acorns contain 8.5 times more Energy, 61.6 times more Fat, 102.1 times more Saturated Fat, 47.7 times more Omega 6 and 6.8 times more Carbohydrate than Soy sauce made from hydrolyzed vegetable protein.
- Both Soy sauce made from hydrolyzed vegetable protein and Dried Acorns offer comparable quantities of Protein per 100 grams.
- 100 grams of Soy sauce made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6