Lets compare vitamin content per 100 grams of Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Carrots have more Vitamin A, 2.2 times more Vitamin B1, 1.3 times more Vitamin B2, 2.2 times more Vitamin B3, 1.8 times more Vitamin B5, 3.7 times more Vitamin B6, 4.8 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 Carrots 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 Carrots vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Raw Carrots have 3 times more Calcium 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 1.4 times more Iron, 2.8 times more Magnesium, 2.5 times more Phosphorus, 9.7 times more Potassium, 9 times more Selenium and 41.9 times more Sodium than Raw Carrots.
Both Raw Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Copper, Manganese and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 9.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.2 times more Energy, 1.5 times more Carbohydrate and 8.8 times more Protein than Raw Carrots.
Both Raw Carrots and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Sugars per 100 g.
Both Raw Carrots as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.