Lets compare vitamin content per 100 grams of Boiled Broccoli vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Boiled and Drained Broccoli has more Vitamin A, 2.1 times more Vitamin B1, 2.9 times more Vitamin B2, 1.2 times more Vitamin B3, 4.2 times more Vitamin B5, 5.4 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Boiled and Drained Broccoli as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Broccoli vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Boiled and Drained Broccoli has 3.6 times more Calcium, 1.2 times more Copper, 1.6 times more Iron, 1.3 times more Manganese, 1.8 times more Selenium, 1.8 times more Zinc and 1.4 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 Magnesium, 1.3 times more Phosphorus, 10.6 times more Potassium and 70.5 times more Sodium than Boiled and Drained Broccoli.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Broccoli has 9.9 times more Omega 3, 7.4 times more Fructose and 11 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.6 times more Energy, 2 times more Carbohydrate, 4.1 times more Sugars and 3.4 times more Protein than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.