Lets compare vitamin content per 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Broccoli:
Raw Broccoli contains more Vitamin A, 2.4 times more Vitamin B1, 2.7 times more Vitamin B2, 1.4 times more Vitamin B3, 3.9 times more Vitamin B5, 4.7 times more Vitamin B6, 15.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Broccoli:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 1.6 times more Magnesium, 1.3 times more Phosphorus, 9.8 times more Potassium and 87.6 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 4.3 times more Calcium, 1.7 times more Iron, 1.4 times more Manganese, 2.8 times more Selenium, 1.6 times more Zinc and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein and Raw Broccoli have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.6 times more Energy, 2.2 times more Carbohydrate, 3.3 times more Sugars and 2.9 times more Protein than Raw Broccoli.
While Raw Broccoli contains 5.3 times more Omega 3 and 8.7 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.