Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Canned Carrots with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein versus 100 g of Canned Carrots with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Canned Carrots with Salt:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.7 times more Vitamin B1 and 1.4 times more Vitamin B2 than Canned Carrots with Salt.
- While 100 g of Drained Canned Carrots with Salt contain more Vitamin A, 3 times more Vitamin B6, 2.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Canned Carrots with Salt provide similar amounts of Vitamin B3 and Vitamin B5 per 100 grams.
- 100 grams 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
- 100 grams of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Canned Carrots with Salt:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 4.3 times more Magnesium, 3.7 times more Phosphorus, 17.3 times more Potassium and 11.9 times more Sodium than Canned Carrots with Salt.
- While 100 g of Drained Canned Carrots with Salt contain 2.3 times more Calcium, 2.1 times more Copper, 1.5 times more Iron, 3 times more Manganese and 1.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Canned Carrots with Salt contain similar levels of Zinc per 100 grams.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- 100 grams of Canned Carrots with Salt lack sufficient amounts of Magnesium
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 3.6 times more Energy, 2.6 times more Carbohydrate, 2.3 times more Sugars and 12.8 times more Protein than Canned Carrots with Salt.
- While 100 g of Drained Canned Carrots with Salt contain 5 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- 100 grams of Canned Carrots with Salt provide inadequate amounts of Energy and Protein
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Drained Canned Carrots with Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.