Lets compare vitamin content per 100 grams of Blanched Almonds vs Soy sauce made from hydrolyzed vegetable protein:
Blanched Almonds have 4.5 times more Vitamin B1, 6.5 times more Vitamin B2, 1.2 times more Vitamin B3, 3.8 times more Vitamin B9 and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Blanched Almonds and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Blanched Almonds as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Soy sauce made from hydrolyzed vegetable protein:
Blanched Almonds have 13.9 times more Calcium, 25 times more Copper, 9.9 times more Iron, 9.2 times more Magnesium, 18.4 times more Manganese, 5.1 times more Phosphorus, 1.5 times more Potassium, 4 times more Selenium and 12.9 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 358.9 times more Sodium and 15.1 times more Water than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 9.8 times more Energy, 103 times more Fat, 98.8 times more Saturated Fat, 97.4 times more Omega 6, 2.4 times more Carbohydrate, 3.6 times more Sugars, 19.8 times more Fiber and 3.1 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 5 times more Omega 3 than Blanched Almonds.
Both Blanched Almonds as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.