Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Cassava 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 Cassava 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 Cassava:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.4 times more Vitamin B5 than Cassava.
- While 100 g of Raw Cassava contain 2.9 times more Vitamin B1, 1.9 times more Vitamin B3, 2.4 times more Vitamin B6, 6.8 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Cassava provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Cassava:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.6 times more Iron, 1.6 times more Magnesium, 3.3 times more Phosphorus, 11.4 times more Potassium and 206.4 times more Sodium than Cassava.
- While 100 g of Raw Cassava contain 2 times more Copper, 2.5 times more Manganese and 1.4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 3.3 times more Sugars and 6 times more Protein than Cassava.
- While 100 g of Raw Cassava contain 1.8 times more Energy, 2.6 times more Carbohydrate and 6 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
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.