Soy sauce made from hydrolyzed vegetable protein vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
Nutrition comparison per 100 g.
Soy sauce made from hydrolyzed vegetable protein
40 kcal
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
70 kcal
Calories
40 kcal
70 kcal
Protein
2.4 g
8.2 g
Carbs
7.7 g
1.7 g
Fiber
0.5 g
0.9 g
Sugars
1.7 g
0.6 g
Fat
0.1 g
4.2 g
Sodium
5,689 mg
12 mg
Key takeaways
- Soy sauce made from hydrolyzed vegetable protein has 43% fewer calories (40 kcal vs 70 kcal).
- Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more protein (8.2 g vs 2.4 g).
- Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more carbs (1.7 g vs 7.7 g).
- Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more fiber (0.9 g vs 0.5 g).
- Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more sugars (0.6 g vs 1.7 g).
| Macronutrients | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Calories | 40 kcal | 70 kcal |
| Protein | 2.4 g | 8.2 g |
| Total Fat | 0.1 g | 4.2 g |
| Total Carbohydrate | 7.7 g | 1.7 g |
| Dietary Fiber | 0.5 g | 0.9 g |
| Total Sugars | 1.7 g | 0.6 g |
| Water | 75.7 g | 85.0 g |
| Carbohydrates | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Total Carbohydrate | 7.7 g | 1.7 g |
| Dietary Fiber | 0.5 g | 0.9 g |
| Total Sugars | 1.7 g | 0.6 g |
| Fats & Fatty Acids | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Total Fat | 0.1 g | 4.2 g |
| Saturated Fat | 0.0 g | 0.9 g |
| Monounsaturated Fat | 0.0 g | 1.2 g |
| Polyunsaturated Fat | 0.0 g | 1.8 g |
| Trans Fat | 0.0 g | 0.0 g |
| Omega-3 Fatty Acids | 3.0 mg | 181.0 mg |
| Omega-6 Fatty Acids | 19.0 mg | 1,598.0 mg |
| Protein & Amino Acids | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Protein | 2.4 g | 8.2 g |
| Histidine | ~ | 225.0 mg |
| Isoleucine | ~ | 444.0 mg |
| Leucine | ~ | 728.0 mg |
| Lysine | ~ | 462.0 mg |
| Methionine | ~ | 110.0 mg |
| Phenylalanine | ~ | 437.0 mg |
| Threonine | ~ | 411.0 mg |
| Tryptophan | ~ | 123.0 mg |
| Valine | ~ | 455.0 mg |
| Alanine | ~ | 405.0 mg |
| Arginine | ~ | 716.0 mg |
| Aspartic Acid | ~ | 1,066.0 mg |
| Cystine | ~ | 30.0 mg |
| Glutamic Acid | ~ | 1,721.0 mg |
| Glycine | ~ | 384.0 mg |
| Proline | ~ | 567.0 mg |
| Serine | ~ | 531.0 mg |
| Tyrosine | ~ | 367.0 mg |
| Vitamins | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | 0.0 mcg |
| Vitamin C | 0.0 mg | 0.2 mg |
| Vitamin D | 0.0 mcg | 0.0 mcg |
| Vitamin E | 0.0 mg | 0.0 mg |
| Vitamin K | 0.0 mcg | 2.4 mcg |
| Thiamin (B1) | 0.0 mg | 0.1 mg |
| Riboflavin (B2) | 0.1 mg | 0.1 mg |
| Niacin (B3) | 2.8 mg | 0.1 mg |
| Vitamin B6 | 0.1 mg | 0.1 mg |
| Folate (B9) | 13.0 mcg | 19.0 mcg |
| Vitamin B12 | 0.0 mcg | 0.0 mcg |
| Pantothenic Acid (B5) | 0.3 mg | 0.1 mg |
| Choline | 27.5 mg | 28.1 mg |
| Betaine | ~ | 0.4 mg |
| Minerals | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Calcium | 5.0 mg | 201.0 mg |
| Iron | 1.5 mg | 1.6 mg |
| Magnesium | 6.0 mg | 37.0 mg |
| Phosphorus | 93.0 mg | 121.0 mg |
| Potassium | 152.0 mg | 148.0 mg |
| Sodium | 5,689.0 mg | 12.0 mg |
| Zinc | 0.3 mg | 0.8 mg |
| Copper | 0.1 mg | 0.2 mg |
| Manganese | 0.4 mg | 0.6 mg |
| Selenium | 0.8 mcg | 9.9 mcg |
| Sterols | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Cholesterol | 0.0 mg | 0.0 mg |
| Other | Soy sauce made from hydrolyzed vegetable protein | Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
|---|---|---|
| Alcohol | 0.0 g | 0.0 g |
| Caffeine | 0.0 mg | 0.0 mg |
| Theobromine | 0.0 mg | 0.0 mg |
| Ash | 14.1 g | 1.0 g |
Frequently asked questions
Which has fewer calories, Soy sauce made from hydrolyzed vegetable protein or Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)?
Soy sauce made from hydrolyzed vegetable protein has fewer calories: 40 kcal for Soy sauce made from hydrolyzed vegetable protein vs 70 kcal for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 100 g.
Which has more protein, Soy sauce made from hydrolyzed vegetable protein or Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)?
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more protein: 2.4 g for Soy sauce made from hydrolyzed vegetable protein vs 8.2 g for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 100 g.
Which has more fiber, Soy sauce made from hydrolyzed vegetable protein or Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)?
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has more fiber: 0.5 g for Soy sauce made from hydrolyzed vegetable protein vs 0.9 g for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 100 g.
Is Soy sauce made from hydrolyzed vegetable protein or Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) healthier?
Soy sauce made from hydrolyzed vegetable protein is lower in calories, and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.