Soy sauce made from hydrolyzed vegetable protein vs Rice, white, long-grain, regular, cooked, unenriched, with salt
Nutrition comparison per 100g
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Soy sauce made from hydrolyzed vegetable protein
6 wins
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Rice, white, long-grain, regular, cooked, unenriched, with salt
4 wins
| Nutrient | Soy sauce made from hydrolyzed vegetable protein | Rice, white, long-grain, regular, cooked, unenriched, with salt | Difference |
|---|---|---|---|
| Calories | 60 kcal ★ | 130 kcal | Rice, white, long-grain, regular, cooked, unenriched, with salt has 54% more |
| Protein | 7 g ★ | 2.69 g | Soy sauce made from hydrolyzed vegetable protein has 160% more |
| Carbs | 7.84 g | 28.17 g ★ | Rice, white, long-grain, regular, cooked, unenriched, with salt has 72% more |
| Fat | 0.51 g | 0.28 g ★ | Soy sauce made from hydrolyzed vegetable protein has 82% more |
| Fiber | 0.5 g ★ | 0.4 g | Soy sauce made from hydrolyzed vegetable protein has 25% more |
| Sugar | 1.3 g | 0.05 g ★ | Soy sauce made from hydrolyzed vegetable protein has 2500% more |
| Sodium | 6820 mg | 382 mg ★ | Soy sauce made from hydrolyzed vegetable protein has 1685% more |
| Calcium | 17 mg ★ | 10 mg | Soy sauce made from hydrolyzed vegetable protein has 70% more |
| Iron | 0.33 mg ★ | 0.2 mg | Soy sauce made from hydrolyzed vegetable protein has 65% more |
| Potassium | 447 mg ★ | 35 mg | Soy sauce made from hydrolyzed vegetable protein has 1177% more |
Compare Food Groups
Compare whole food groups for a cleaner, averaged breakdown.