Lets compare vitamin content per 14 ounces of Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
Raw Ripe Red Tomatoes have more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 5.7 times more Vitamin B2, 4.8 times more Vitamin B3, 3 times more Vitamin B5 and 1.8 times more Vitamin B6 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Raw Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
Raw Ripe Red Tomatoes have 1.4 times more Copper and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.7 times more Calcium, 2.6 times more Magnesium, 3.9 times more Phosphorus, 1.9 times more Potassium, more Selenium, 1364 times more Sodium and 1.4 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Iron and Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Ripe Red Tomatoes have 2 times more Sugars, more Fructose and 2.4 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 3.3 times more Energy, 6.7 times more Omega 3, 2 times more Carbohydrate and 8 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.