Lets compare vitamin content per 1 kilogram of Boiled Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
Boiled and Drained Broccoli has more Vitamin A, 1.5 times more Vitamin B1, 2.3 times more Vitamin B5, 1.4 times more Vitamin B6, 8.3 times more Vitamin B9, 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 5.1 times more Vitamin B3 than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B2 per 1 kg.
Both Boiled and Drained Broccoli as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Boiled Broccoli vs Soy sauce made from hydrolyzed vegetable protein:
Boiled and Drained Broccoli has 2.4 times more Calcium, 1.5 times more Copper, 2 times more Iron, 1.9 times more Manganese, 2 times more Selenium, 2 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.4 times more Magnesium, 1.4 times more Phosphorus, 1.5 times more Potassium and 166.3 times more Sodium than Boiled and Drained Broccoli.
Comparison of macro-nutrients per 1 kilogram:
Boiled and Drained Broccoli has 6 times more Omega 3, more Fructose and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.7 times more Energy and 2.9 times more Protein than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Carbohydrate and Sugars per 1 kg.
Both Boiled and Drained Broccoli as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.