Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Navel Oranges 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 Navel Oranges 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 Navel Oranges:
- 100 g of Raw Navel Oranges contain 2.3 times more Vitamin B1, 1.8 times more Vitamin B5, 2.1 times more Vitamin B6, 8.5 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 Navel Oranges 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 B9 and Vitamin C
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Navel Oranges 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 Navel Oranges:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.3 times more Copper, 3.3 times more Iron, 3.1 times more Magnesium, 5.2 times more Manganese, 3.9 times more Phosphorus, 18.7 times more Potassium, 2890 times more Sodium and 3.1 times more Zinc than Navel Oranges.
- While 100 g of Raw Navel Oranges contain 3.9 times more Calcium and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- 100 grams of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Navel Oranges 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 1.8 times more Energy and 9 times more Protein than Navel Oranges.
- While 100 g of Raw Navel Oranges contain 1.5 times more Sugars, 22.5 times more Fructose and 7.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Navel Oranges 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
- 100 grams of Navel Oranges provide inadequate amounts of Energy and Protein
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Navel Oranges provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.