Lets compare vitamin content per 14 ounces of Soy sauce made from hydrolyzed vegetable protein vs Boiled California Red Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 1.8 times more Vitamin B2, 5.2 times more Vitamin B3, 1.2 times more Vitamin B5 and 1.4 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.1 times more Vitamin B1, 5.7 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Soy sauce made from hydrolyzed vegetable protein vs Boiled California Red Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 1705 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.9 times more Calcium, 7 times more Copper, 9 times more Iron, 1.7 times more Magnesium, 3.2 times more Manganese, 1.5 times more Phosphorus, 1.5 times more Selenium and 3.7 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Boiled California Red Kidney Beans have similar amounts of Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled California Red Kidney Beans contain 2.1 times more Energy, 1.6 times more Omega 3, 2.9 times more Carbohydrate, 18.6 times more Fiber and 1.3 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.