Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Canned Carrots with Liquids and Salt:
Soy sauce made from hydrolyzed vegetable protein has 2.2 times more Vitamin B1, 4 times more Vitamin B2, 6.7 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.6 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Soy sauce made from hydrolyzed vegetable protein vs Canned Carrots with Liquids and Salt:
Soy sauce made from hydrolyzed vegetable protein has 3.2 times more Magnesium, 4.7 times more Phosphorus, 2.6 times more Potassium, 2 times more Selenium and 28.4 times more Sodium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.8 times more Calcium, 2.5 times more Copper, 1.6 times more Iron, 4.5 times more Manganese, 1.3 times more Zinc and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from hydrolyzed vegetable protein has 2.6 times more Energy, 2.5 times more Omega 3, 1.5 times more Carbohydrate and 12.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.9 times more Sugars and 3.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.