Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Egg, whole, raw, fresh
Nutrition comparison per 100g
🏆
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
5 wins
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Egg, whole, raw, fresh
5 wins
| Nutrient | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 90 kcal ★ | 143 kcal | Egg, whole, raw, fresh has 37% more |
| Protein | 8.19 g | 12.56 g ★ | Egg, whole, raw, fresh has 35% more |
| Carbs | 14.44 g ★ | 0.72 g | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1906% more |
| Fat | 0.31 g ★ | 9.51 g | Egg, whole, raw, fresh has 97% more |
| Fiber | 0.3 g ★ | 0 g | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 0% more |
| Sugar | 5.63 g | 0.37 g ★ | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1422% more |
| Sodium | 2890 mg | 142 mg ★ | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1935% more |
| Calcium | 11 mg | 56 mg ★ | Egg, whole, raw, fresh has 80% more |
| Iron | 0.43 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 75% more |
| Potassium | 3098 mg ★ | 138 mg | Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2145% more |
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Compare whole food groups for a cleaner, averaged breakdown.