Lets compare vitamin content per 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Carrots:
Raw Carrots contain more Vitamin A, 2.2 times more Vitamin B1, 1.3 times more Vitamin B2, 2.2 times more Vitamin B3, 1.8 times more Vitamin B5, 3.7 times more Vitamin B6, 4.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Carrots:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.4 times more Iron, 2.8 times more Magnesium, 2.5 times more Phosphorus, 9.7 times more Potassium, 9 times more Selenium and 41.9 times more Sodium than Raw Carrots.
While Raw Carrots contain 3 times more Calcium and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Raw Carrots have similar amounts of Copper, Manganese and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.2 times more Energy, 1.5 times more Carbohydrate and 8.8 times more Protein than Raw Carrots.
While Raw Carrots contain 9.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Raw Carrots have similar amounts of Sugars per 14 oz.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.