Soy sauce made from hydrolyzed vegetab… vs Beans
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Beans, adzuki, mature seed, cooked, boiled, with salt is higher in more vitamins & minerals
Calories (kcal)
Soy sauce 60
Beans 128
Protein (g)
Soy sauce 7.00
Beans 7.52
Carbs (g)
Soy sauce 7.84
Beans 24.8
Fat (g)
Soy sauce 0.510
Beans 0.100
Fiber (g)
Soy sauce 0.500
Beans 7.30
Quick answers
Which has more protein?
Beans, adzuki, mature seed, cooked, boiled, with salt — 7.52g vs 7.00g per 100g.
Which has fewer calories?
Soy sauce made from hydrolyzed vegetable protein — 60 vs 128 kcal per 100g.
Which is more nutrient-dense?
Beans, adzuki, mature seed, cooked, boiled, with salt scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Soy sauce made from hydrolyzed vegetable protein | Beans | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 60 kcal | 128 kcal | -53% |
| Macronutrients | |||
| Water | 68.0 g | 66.3 g | +3% |
| Protein | 7.00 g | 7.52 g | -7% |
| Total lipid (fat) | 0.510 g | 0.100 g | +410% |
| Carbohydrate, by difference | 7.84 g | 24.8 g | -68% |
| Fiber, total dietary | 0.500 g | 7.30 g | -93% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.040 g | 0.036 g | +11% |
| Fatty acids, total monounsaturated | 0.060 g | 0.009 g | +567% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.042 mg | 0.115 mg | -63% |
| Riboflavin (Vitamin B2) | 0.109 mg | 0.064 mg | +70% |
| Niacin (Vitamin B3) | 2.83 mg | 0.717 mg | +294% |
| Pantothenic acid (Vitamin B5) | 0.269 mg | 0.430 mg | -37% |
| Vitamin B-6 — Pyridoxine | 0.143 mg | 0.096 mg | +49% |
| Biotin (Vitamin B7) | 13.0 ug | 121 ug | -89% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 27.5 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 17.0 mg | 28.0 mg | -39% |
| Iron, Fe | 0.330 mg | 2.00 mg | -83% |
| Magnesium, Mg | 29.0 mg | 52.0 mg | -44% |
| Phosphorus, P | 94.0 mg | 168 mg | -44% |
| Potassium, K | 447 mg | 532 mg | -16% |
| Sodium, Na | 6820 mg | 244 mg | +2695% |
| Zinc, Zn | 0.230 mg | 1.77 mg | -87% |
| Copper, Cu | 0.041 mg | 0.298 mg | -86% |
| Manganese, Mn | 0.100 mg | 0.573 mg | -83% |
| Selenium, Se | 0.800 ug | 1.20 ug | -33% |
| Other Nutrients | |||
| Energy | 253 kj | 536 kj | -53% |
| Ash | 16.6 g | 1.33 g | +1150% |
| Total Sugars | 1.30 g | — | |
| Sucrose | 0 g | — | |
| Glucose | 0.700 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0.600 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 13.0 ug | 121 ug | -89% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 13.0 ug | 121 ug | -89% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 6.00 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.027 g | — | |
| SFA 18:0 (Stearic acid) | 0.007 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.054 g | 0.009 g | +500% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.147 g | 0.021 g | +600% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.127 g | 0.021 g | +505% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.020 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Tryptophan (EAA) | — | 0.072 g | |
| Threonine (EAA) | — | 0.255 g | |
| Isoleucine (EAA, BCAA) | — | 0.300 g | |
| Leucine (EAA, BCAA) | — | 0.632 g | |
| Lysine (EAA) | — | 0.567 g | |
| Methionine (EAA) | — | 0.079 g | |
| Cystine (conditionally essential) | — | 0.070 g | |
| Phenylalanine (EAA) | — | 0.398 g | |
| Tyrosine (conditionally essential) | — | 0.224 g | |
| Valine (EAA, BCAA) | — | 0.387 g | |
| Arginine (conditionally essential) | — | 0.486 g | |
| Histidine (EAA) | — | 0.198 g | |
| Alanine | — | 0.439 g | |
| Aspartic acid | — | 0.891 g | |
| Glutamic acid | — | 1.17 g | |
| Glycine (conditionally essential) | — | 0.286 g | |
| Proline (conditionally essential) | — | 0.331 g | |
| Serine | — | 0.369 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Daidzein | 0.100 mg | — | |
| Genistein | 0 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0.100 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Soy sauce made from hydrolyzed vegetable protein nutrition facts Beans, adzuki, mature seed, cooked, boiled, with salt nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +2695% in Soy sauce made from hydrolyzed vegetable protein Niacin (Vitamin B3) +294% in Soy sauce made from hydrolyzed vegetable protein Fiber, total dietary -93% in Soy sauce made from hydrolyzed vegetable protein Biotin (Vitamin B7) -89% in Soy sauce made from hydrolyzed vegetable protein
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