Soy sauce made from hydrolyzed vegetable protein vs Milk, whole, 3.25% milkfat, with added vitamin D
Nutrition comparison per 100g
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Soy sauce made from hydrolyzed vegetable protein
8 wins
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Milk, whole, 3.25% milkfat, with added vitamin D
2 wins
| Nutrient | Soy sauce made from hydrolyzed vegetable protein | Milk, whole, 3.25% milkfat, with added vitamin D | Difference |
|---|---|---|---|
| Calories | 60 kcal ★ | 61 kcal | Milk, whole, 3.25% milkfat, with added vitamin D has 2% more |
| Protein | 7 g ★ | 3.15 g | Soy sauce made from hydrolyzed vegetable protein has 122% more |
| Carbs | 7.84 g ★ | 4.8 g | Soy sauce made from hydrolyzed vegetable protein has 63% more |
| Fat | 0.51 g ★ | 3.25 g | Milk, whole, 3.25% milkfat, with added vitamin D has 84% more |
| Fiber | 0.5 g ★ | 0 g | Soy sauce made from hydrolyzed vegetable protein has 0% more |
| Sugar | 1.3 g ★ | 5.05 g | Milk, whole, 3.25% milkfat, with added vitamin D has 74% more |
| Sodium | 6820 mg | 43 mg ★ | Soy sauce made from hydrolyzed vegetable protein has 15760% more |
| Calcium | 17 mg | 113 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 85% more |
| Iron | 0.33 mg ★ | 0.03 mg | Soy sauce made from hydrolyzed vegetable protein has 1000% more |
| Potassium | 447 mg ★ | 132 mg | Soy sauce made from hydrolyzed vegetable protein has 239% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.