Lets compare vitamin content per 1 pound of Soy sauce made from hydrolyzed vegetable protein vs Stewed Canned Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 3.1 times more Vitamin B2, 4 times more Vitamin B3, 2.4 times more Vitamin B5, 8.4 times more Vitamin B6 and 2.6 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Stewed Canned Ripe Red Tomatoes have similar amounts of Vitamin B1 per 1 lb.
Both Soy sauce made from hydrolyzed vegetable protein as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Soy sauce made from hydrolyzed vegetable protein vs Stewed Canned Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 2.4 times more Magnesium, 1.7 times more Manganese, 4.7 times more Phosphorus, 2.2 times more Potassium, 1.3 times more Selenium, 30.9 times more Sodium and 1.4 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2 times more Calcium, 2.7 times more Copper, 4 times more Iron and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 1 pound:
Soy sauce made from hydrolyzed vegetable protein has 2.3 times more Energy, 6.7 times more Omega 3, 1.3 times more Carbohydrate and 7.7 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2.7 times more Sugars, more Fructose and 2 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.