Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
Cooked 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 times more Vitamin B2, 5.3 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B1 and Vitamin B9 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Soy sauce made from hydrolyzed vegetable protein:
Cooked Ripe Red Tomatoes have 1.8 times more Copper, 2.1 times more Iron and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.5 times more Calcium, 3.2 times more Magnesium, 3.4 times more Phosphorus, 2.1 times more Potassium, 1.6 times more Selenium, 620 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 1.9 times more Sugars, more Fructose and 1.4 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, 10 times more Omega 3, 2 times more Carbohydrate and 7.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked 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 7 oz.