Lets compare vitamin content per 1 kilogram of Almonds vs Soy sauce made from hydrolyzed vegetable protein:
Almonds have 4.9 times more Vitamin B1, 10.4 times more Vitamin B2, 1.3 times more Vitamin B3, 1.8 times more Vitamin B5, 3.4 times more Vitamin B9 and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Almonds and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B6 per 1 kg.
Both Almonds as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Almonds vs Soy sauce made from hydrolyzed vegetable protein:
Almonds have 15.8 times more Calcium, 25.1 times more Copper, 11.2 times more Iron, 9.3 times more Magnesium, 21.8 times more Manganese, 5.1 times more Phosphorus, 1.6 times more Potassium, 5.1 times more Selenium and 13.6 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 6820 times more Sodium and 15.4 times more Water than Almonds.
Comparison of macro-nutrients per 1 kilogram:
Almonds have 9.7 times more Energy, 97.9 times more Fat, 95.1 times more Saturated Fat, 97 times more Omega 6, 2.7 times more Carbohydrate, 3.3 times more Sugars, 25 times more Fiber and 3 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 6.7 times more Omega 3 than Almonds.
Both Almonds as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.