Lets compare vitamin content per 100 grams of Canned Kidney Beans vs Soy sauce made from hydrolyzed vegetable protein:
Canned All Types Kidney Beans have 2.8 times more Vitamin B1, 2.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.1 times more Vitamin B2, 6.9 times more Vitamin B3, 1.9 times more Vitamin B5 and 1.9 times more Vitamin B6 than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Canned Kidney Beans vs Soy sauce made from hydrolyzed vegetable protein:
Canned All Types Kidney Beans have 2 times more Calcium, 3.3 times more Copper, 3.5 times more Iron, 1.7 times more Manganese and 2 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.9 times more Potassium and 23 times more Sodium than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Magnesium, Phosphorus, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned All Types Kidney Beans have 1.4 times more Energy, 4.1 times more Omega 3, 1.8 times more Carbohydrate, 1.4 times more Sugars and 8.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.3 times more Protein than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.