Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Canned Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 2.1 times more Vitamin B2, 6.9 times more Vitamin B3, 1.9 times more Vitamin B5 and 1.9 times more Vitamin B6 than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 2.8 times more Vitamin B1, 2.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Soy sauce made from hydrolyzed vegetable protein vs Canned Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 1.9 times more Potassium and 23 times more Sodium than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 2 times more Calcium, 3.3 times more Copper, 3.5 times more Iron, 1.7 times more Manganese and 2 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Canned All Types Kidney Beans have similar amounts of Magnesium, Phosphorus, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from hydrolyzed vegetable protein has 1.3 times more Protein than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 1.4 times more Energy, 4.1 times more Omega 3, 1.8 times more Carbohydrate, 1.4 times more Sugars and 8.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Canned All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.