Nutrient Comparison: Soy sauce, reduced sodium, made from hydrolyzed vegetable protein VS Soy protein isolate, potassium type 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 Soy protein isolate, potassium type 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 Soy protein isolate, potassium type:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 2.5 times more Vitamin B5 than Soy protein isolate, potassium type.
- While 100 g of Soy protein isolate, potassium type contain 5.9 times more Vitamin B1, 2.3 times more Vitamin B2, 3.2 times more Vitamin B3, 2.7 times more Vitamin B6 and 44 times more Vitamin B9 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
- 100 grams of Soy protein isolate, potassium type have insufficient amounts of Vitamin B5
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Soy protein isolate, potassium type have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, 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 Soy protein isolate, potassium type:
- 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have 1.9 times more Potassium and 57.8 times more Sodium than Soy protein isolate, potassium type.
- While 100 g of Soy protein isolate, potassium type contain 16.2 times more Calcium, 32.6 times more Copper, 33.7 times more Iron, 9.9 times more Manganese, 8.7 times more Phosphorus and 16.1 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Soy protein isolate, potassium type contain similar levels of Magnesium 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 Soy protein isolate, potassium type 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 5.6 times more Carbohydrate and more Sugars than Soy protein isolate, potassium type.
- While 100 g of Soy protein isolate, potassium type contain 3.6 times more Energy, 2.9 times more Omega 3 and 10.8 times more Protein 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 Omega 3
- 100 grams of Soy protein isolate, potassium type provide inadequate amounts of Carbohydrate
- Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Soy protein isolate, potassium type provide inadequate amounts of Omega 6 and Fiber in 100 grams.