Lets compare vitamin content per 7 ounces of Tomatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Ripe Red Tomatoes have more Vitamin A, 1.2 times more Vitamin B1, 1.3 times more Vitamin B3, 2.2 times more Vitamin B6, 3.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.3 times more Vitamin B2 and 1.7 times more Vitamin B5 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tomatoes vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Ripe Red Tomatoes have 1.2 times more Copper and 1.5 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.6 times more Iron, 3.1 times more Magnesium, 1.3 times more Manganese, 3.7 times more Phosphorus, 13.1 times more Potassium, more Selenium, 578 times more Sodium and 1.5 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Ripe Red Tomatoes have 13.7 times more Fructose and 4 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 5 times more Energy, 3.7 times more Carbohydrate, 2.1 times more Sugars and 9.3 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.