Vermicelli vs Soy sauce made from hydrolyzed vegetable protein
Nutrition comparison per 100 g serving
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Soy sauce made from hydrolyzed vegetable protein wins in 14 out of 29 nutrient categories
Vermicelli: 11
vs
Soy sauce made from hydrolyzed vegetable protein: 14
(4 ties)
Overview
| Nutrient | Vermicelli | Soy sauce made from hydrolyzed vegetable protein | Winner |
|---|---|---|---|
| Calories | 331 cal | 60 cal | |
| Protein | 0.1 g | 7 g | |
| Carbs | 82.3 g | 7.8 g | |
| Fat | 0.1 g | 0.5 g | |
| Fiber | 3.9 g | 0.5 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | Vermicelli | Soy sauce made from hydrolyzed vegetable protein | Winner |
|---|---|---|---|
| Choline, total | 177 MG | 27.5 MG | |
| Folate, total | 0 UG | 13 UG | |
| Niacin | 0 MG | 2.8 MG | |
| Pantothenic acid | 0 MG | 0.3 MG | |
| Riboflavin | 0 MG | 0.1 MG | |
| Thiamin | 0 MG | 0.0 MG | |
| Vitamin A, RAE | 2 UG | 0 UG | |
| Vitamin B-12 | 0 UG | 0 UG | Tie |
| Vitamin B-6 | 0 MG | 0.1 MG | |
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 0 MG | |
| Vitamin K (phylloquinone) | 3.8 UG | 0 UG |
Minerals
| Mineral | Vermicelli | Soy sauce made from hydrolyzed vegetable protein | Winner |
|---|---|---|---|
| Calcium, Ca | 55 MG | 17 MG | |
| Copper, Cu | 1.9 MG | 0.0 MG | |
| Iron, Fe | 1.8 MG | 0.3 MG | |
| Magnesium, Mg | 2 MG | 29 MG | |
| Manganese, Mn | 0 MG | 0.1 MG | |
| Phosphorus, P | 20 MG | 94 MG | |
| Potassium, K | 3 MG | 447 MG | |
| Selenium, Se | 27 UG | 0.8 UG | |
| Sodium, Na | 4 MG | 6,820 MG | |
| Zinc, Zn | 4.2 MG | 0.2 MG |