SILK Very Vanilla, soymilk vs. SILK Chai, soymilk vs. Soy sauce made from soy and wheat (shoyu)
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Soy sauce made from soy and wheat (shoyu) has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | SILK Very Vanilla, soymilk | SILK Chai, soymilk | Soy sauce made from soy and wheat… |
|---|---|---|---|
| Protein | 2.5 G | 2.5 G | 8.1 G |
| Total lipid (fat) | 1.6 G | 1.4 G | 0.57 G |
| Carbohydrate, by difference | 7.8 G | 7.8 G | 4.9 G |
| Energy | 53 KCAL | 53 KCAL | 53 KCAL |
| Total Sugars | 6.6 G | 5.8 G | 0.4 G |
| Fiber, total dietary | 0.4 G | 0 G | 0.8 G |
| Calcium, Ca | 144 MG | 123 MG | 33 MG |
| Iron, Fe | 0.44 MG | 0.44 MG | 1.4 MG |
| Potassium, K | 123 MG | 123 MG | 435 MG |
| Sodium, Na | 58 MG | 41 MG | 5493 MG |
| Vitamin D (D2 + D3), International Units | 49 IU | 33 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.21 G | 0.21 G | 0.07 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.