Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Frozen Carrots 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 Frozen Carrots 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 Frozen Carrots:
- 100 g of Frozen Carrots, Unprepared contain more Vitamin A, 1.5 times more Vitamin B1, 1.3 times more Vitamin B5, 2.6 times more Vitamin B6, 2.5 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 Frozen Carrots provide similar amounts of Vitamin B2 and Vitamin B3 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
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Frozen Carrots, Unprepared 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 Frozen Carrots:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.8 times more Magnesium, 2.7 times more Phosphorus, 13.2 times more Potassium and 42.5 times more Sodium than Frozen Carrots.
- While 100 g of Frozen Carrots, Unprepared contain 3.3 times more Calcium, 1.5 times more Copper, 1.3 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Frozen Carrots contain similar levels of Iron and Manganese per 100 grams.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Frozen Carrots, Unprepared 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 2.5 times more Energy, 1.8 times more Carbohydrate and 10.5 times more Protein than Frozen Carrots.
- While 100 g of Frozen Carrots, Unprepared contain 11 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Frozen Carrots offer comparable quantities of Sugars per 100 grams.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- 100 grams of Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Frozen Carrots, Unprepared provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.