Lets compare vitamin content per 100 grams of Broccoli vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Broccoli has more Vitamin A, 2.4 times more Vitamin B1, 2.7 times more Vitamin B2, 1.4 times more Vitamin B3, 3.9 times more Vitamin B5, 4.7 times more Vitamin B6, 15.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Raw 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 Broccoli vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Broccoli has 4.3 times more Calcium, 1.7 times more Iron, 1.4 times more Manganese, 2.8 times more Selenium, 1.6 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, 9.8 times more Potassium and 87.6 times more Sodium than Raw Broccoli.
Both Raw Broccoli and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Broccoli has 5.3 times more Omega 3 and 8.7 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, 2.2 times more Carbohydrate, 3.3 times more Sugars and 2.9 times more Protein than Raw Broccoli.
Both Raw Broccoli as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.