Comparing Nutrients in 100 grams Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)VS Soy sauce made from hydrolyzed vegetable protein
Macros Ratio
ProteinFatCarbs
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Lets compare vitamin content per 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Soy sauce made from hydrolyzed vegetable protein:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 3.4 times more Vitamin B9 and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.9 times more Vitamin B2, 5.3 times more Vitamin B3, 5.3 times more Vitamin B5 and 2.8 times more Vitamin B6 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B1 per 100 g.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Soy sauce made from hydrolyzed vegetable protein:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 6.5 times more Calcium, 3.8 times more Copper, 3.4 times more Iron, 3.9 times more Manganese, 11.1 times more Selenium, 2.8 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 3.7 times more Potassium and 852.5 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 7.2 times more Fat, 13.3 times more Saturated Fat, 12.3 times more Omega 3 and 14.4 times more Omega 6 than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 6.6 times more Carbohydrate, 1.9 times more Sugars and 2.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Energy and Protein per 100 g.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.