Lets compare vitamin content per 100 grams of Tamari vs Soy sauce made from hydrolyzed vegetable protein:
Soy sauce made from soy (tamari) has 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.4 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from soy (tamari) as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 100 g.
Comparing minerals per 100 grams for Tamari vs Soy sauce made from hydrolyzed vegetable protein:
Soy sauce made from soy (tamari) has 3.3 times more Copper, 7.2 times more Iron, 1.4 times more Magnesium, 5 times more Manganese, 1.4 times more Phosphorus and 1.9 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.1 times more Potassium than Soy sauce made from soy (tamari).
Both Soy sauce made from soy (tamari) and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Calcium, Selenium, Sodium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from soy (tamari) has 1.3 times more Sugars, 1.6 times more Fiber and 1.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 4 times more Omega 3 and 1.4 times more Carbohydrate than Soy sauce made from soy (tamari).
Both Soy sauce made from soy (tamari) and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Energy per 100 g.
Both Soy sauce made from soy (tamari) as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.