Soy sauce vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein is higher in more vitamins & minerals
Calories (kcal)
Soy sauce 90
Leavening agents 258
Protein (g)
Soy sauce 8.19
Leavening agents 0
Carbs (g)
Soy sauce 14.4
Leavening agents 61.5
Fat (g)
Soy sauce 0.310
Leavening agents 0
Fiber (g)
Soy sauce 0.300
Leavening agents 0.200
Quick answers
Which has more protein?
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein — 8.19g vs 0g per 100g.
Which has fewer calories?
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein — 90 vs 258 kcal per 100g.
Which is more nutrient-dense?
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 90 kcal | 258 kcal | -65% |
| Macronutrients | |||
| Water | 63.3 g | 1.70 g | +3625% |
| Protein | 8.19 g | 0 g | |
| Total lipid (fat) | 0.310 g | 0 g | |
| Carbohydrate, by difference | 14.4 g | 61.5 g | -77% |
| Fiber, total dietary | 0.300 g | 0.200 g | +50% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.020 g | 0 g | |
| Fatty acids, total monounsaturated | 0.032 g | 0 g | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.030 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.043 mg | 0 mg | |
| Niacin (Vitamin B3) | 0.453 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.148 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.037 mg | 0 mg | |
| Biotin (Vitamin B7) | 4.00 ug | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | 31.6 mg | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 11.0 mg | 8.00 mg | +38% |
| Iron, Fe | 0.430 mg | 3.72 mg | -88% |
| Magnesium, Mg | 34.0 mg | 2.00 mg | +1600% |
| Phosphorus, P | 89.0 mg | 5.00 mg | +1680% |
| Potassium, K | 3098 mg | 16500 mg | -81% |
| Sodium, Na | 2890 mg | 52.0 mg | +5458% |
| Zinc, Zn | 0.250 mg | 0.420 mg | -40% |
| Copper, Cu | 0.049 mg | 0.195 mg | -75% |
| Manganese, Mn | 0.151 mg | 0.205 mg | -26% |
| Selenium, Se | 0.900 ug | 0.200 ug | +350% |
| Other Nutrients | |||
| Energy | 375 kj | 1079 kj | -65% |
| Ash | 13.7 g | 36.8 g | -63% |
| Total Sugars | 5.63 g | 0 g | |
| Sucrose | 0.080 g | — | |
| Glucose | 3.02 g | — | |
| Fructose | 0.100 g | — | |
| Lactose | 0 g | — | |
| Maltose | 2.42 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 4.00 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| Betaine | 0.600 mg | 0 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | 0 ug | = |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0 g | 0 g | = |
| SFA 16:0 (Palmitic acid) | 0.016 g | 0 g | |
| SFA 18:0 (Stearic acid) | 0.004 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.032 g | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.089 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.077 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.012 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Hydroxyproline | 0 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 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, reduced sodium, made from hydrolyzed vegetable protein nutrition facts Leavening agents, cream of tartar nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +5458% in Soy sauce, reduced sodium, made from hydrolyzed vegetable protein Phosphorus, P +1680% in Soy sauce, reduced sodium, made from hydrolyzed vegetable protein Magnesium, Mg +1600% in Soy sauce, reduced sodium, made from hydrolyzed vegetable protein Selenium, Se +350% in Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
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