Comparing Nutrients in 5 ounces Soy sauce made from hydrolyzed vegetable proteinVS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
Macros Ratio
ProteinFatCarbs
Soy sauce made from hydrolyzed vegetable protein
44%
7%
49%
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
Lets compare vitamin content per 5 ounces of Soy sauce made from hydrolyzed vegetable protein vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Soy sauce made from hydrolyzed vegetable protein has 1.7 times more Vitamin B2, 28 times more Vitamin B3, 2.4 times more Vitamin B5 and 2 times more Vitamin B6 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.4 times more Vitamin B1, 1.5 times more Vitamin B9 and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Soy sauce made from hydrolyzed vegetable protein vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Soy sauce made from hydrolyzed vegetable protein has 3 times more Potassium and 568.3 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 11.8 times more Calcium, 5.2 times more Copper, 4.9 times more Iron, 1.3 times more Magnesium, 6.3 times more Manganese, 1.3 times more Phosphorus, 12.4 times more Selenium and 3.6 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Soy sauce made from hydrolyzed vegetable protein has 2.8 times more Carbohydrate and 2.2 times more Sugars than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.3 times more Energy, 8.2 times more Fat, 19.8 times more Saturated Fat, 8.4 times more Omega 3, 11.6 times more Omega 6, 1.8 times more Fiber and 1.3 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.