Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Baked Potato Flesh 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 Baked Potato Flesh 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 Baked Potato Flesh:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2 times more Vitamin B2 than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 3.5 times more Vitamin B1, 3.1 times more Vitamin B3, 3.8 times more Vitamin B5, 8.1 times more Vitamin B6, 2.3 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potatoes Flesh no Salt 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 Baked Potato Flesh:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.2 times more Iron, 1.4 times more Magnesium, 1.8 times more Phosphorus, 7.9 times more Potassium and 578 times more Sodium than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 4.4 times more Copper than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Flesh contain similar levels of Manganese and Zinc per 100 grams.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Baked Potatoes Flesh no Salt 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 4.2 times more Protein than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 1.5 times more Carbohydrate and 5 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Baked Potato Flesh offer comparable quantities of Energy per 100 grams.
- 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 Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.