Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Soy sauce made from hydrolyzed vegetable protein:
Boiled All Types Kidney Beans have 3.8 times more Vitamin B1, 10 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 1.9 times more Vitamin B2 and 4.9 times more Vitamin B3 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled All Types Kidney Beans as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Soy sauce made from hydrolyzed vegetable protein:
Boiled All Types Kidney Beans have 2.1 times more Calcium, 5.3 times more Copper, 6.7 times more Iron, 1.4 times more Magnesium, 4.3 times more Manganese, 1.5 times more Phosphorus, 1.4 times more Selenium and 4.3 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 6820 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 2.1 times more Energy, 8.5 times more Omega 3, 2.9 times more Carbohydrate, 12.8 times more Fiber and 1.2 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 4.1 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.