Comparing Nutrients in 1 kilogram Soy sauce made from hydrolyzed vegetable proteinVS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Macros Ratio
ProteinFatCarbs
Soy sauce made from hydrolyzed vegetable protein
44%
7%
49%
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Lets compare vitamin content per 1 kilogram of Soy sauce made from hydrolyzed vegetable protein vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Soy sauce made from hydrolyzed vegetable protein has 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).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 3.4 times more Vitamin B9 and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Vitamin B1 per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Soy sauce made from hydrolyzed vegetable protein has 3.7 times more Potassium and 852.5 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 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.
Both Soy sauce made from hydrolyzed vegetable protein and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Magnesium and Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Soy sauce made from hydrolyzed vegetable protein has 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).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 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.
Both Soy sauce made from hydrolyzed vegetable protein and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Energy and Protein per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.