Lets compare vitamin content per 100 grams of Soy sauce made from hydrolyzed vegetable protein vs Toasted Sunflower Seeds:
Toasted Sunflower Seed Kernels no Salt contain 7.7 times more Vitamin B1, 2.6 times more Vitamin B2, 1.5 times more Vitamin B3, 26.2 times more Vitamin B5, 5.6 times more Vitamin B6, 18.3 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Soy sauce made from hydrolyzed vegetable protein vs Toasted Sunflower Seeds:
Soy sauce made from hydrolyzed vegetable protein has 2273.3 times more Sodium and 68 times more Water than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 3.4 times more Calcium, 44.7 times more Copper, 20.6 times more Iron, 4.4 times more Magnesium, 21.1 times more Manganese, 12.3 times more Phosphorus and 23 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Toasted Sunflower Seed Kernels no Salt have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Sunflower Seed Kernels no Salt contain 10.3 times more Energy, 111.4 times more Fat, 148.8 times more Saturated Fat, 4 times more Omega 3, 294.4 times more Omega 6, 2.6 times more Carbohydrate, 23 times more Fiber and 2.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.