Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Navel Oranges:
Soy sauce made from hydrolyzed vegetable protein has 2.1 times more Vitamin B2, 6.7 times more Vitamin B3 and 1.8 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 1.6 times more Vitamin B1, 2.6 times more Vitamin B9, more Vitamin C and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Navel Oranges have similar amounts of Vitamin B5 per 100 g.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Soy sauce made from hydrolyzed vegetable protein vs Navel Oranges:
Soy sauce made from hydrolyzed vegetable protein has 2.5 times more Iron, 2.6 times more Magnesium, 3.4 times more Manganese, 4.1 times more Phosphorus, 2.7 times more Potassium, more Selenium, 6820 times more Sodium and 2.9 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 2.5 times more Calcium and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Navel Oranges have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from hydrolyzed vegetable protein has 1.2 times more Energy, 2.2 times more Omega 3 and 7.7 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Carbohydrate, 6.5 times more Sugars, more Fructose and 4.4 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.