Lets compare vitamin content per 1 kilogram of Soy sauce made from hydrolyzed vegetable protein vs Roasted Almonds:
Dry Roasted Almonds contain 1.8 times more Vitamin B1, 11 times more Vitamin B2, 1.3 times more Vitamin B3, 4.2 times more Vitamin B9 and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Dry Roasted Almonds have similar amounts of Vitamin B5 and Vitamin B6 per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Roasted Almonds:
Soy sauce made from hydrolyzed vegetable protein has 2273.3 times more Sodium and 28.2 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 15.8 times more Calcium, 26.8 times more Copper, 11.3 times more Iron, 9.6 times more Magnesium, 22.3 times more Manganese, 5 times more Phosphorus, 1.6 times more Potassium, 2.5 times more Selenium and 14.4 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 1 kilogram:
Soy sauce made from hydrolyzed vegetable protein has 2 times more Omega 3 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 10 times more Energy, 103 times more Fat, 102.3 times more Saturated Fat, 101.9 times more Omega 6, 2.7 times more Carbohydrate, 3.7 times more Sugars, 21.8 times more Fiber and 3 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.