Lets compare vitamin content per 100 grams of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein vs Roasted Sunflower Seeds:
Dry Roasted Sunflower Seed Kernels no Salt contain 3.5 times more Vitamin B1, 5.7 times more Vitamin B2, 15.5 times more Vitamin B3, 47.6 times more Vitamin B5, 21.7 times more Vitamin B6, 59.3 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 Dry Roasted 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, reduced sodium, made from hydrolyzed vegetable protein vs Roasted Sunflower Seeds:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 3.6 times more Potassium, 963.3 times more Sodium and 52.8 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 6.4 times more Calcium, 37.3 times more Copper, 8.8 times more Iron, 3.8 times more Magnesium, 14 times more Manganese, 13 times more Phosphorus, 88.1 times more Selenium and 21.2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 100 grams:
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein has 2.1 times more Sugars than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 6.5 times more Energy, 160.6 times more Fat, 261 times more Saturated Fat, 5.8 times more Omega 3, 425.7 times more Omega 6, 1.7 times more Carbohydrate, 37 times more Fiber and 2.4 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Soy sauce, reduced sodium, made from hydrolyzed vegetable protein as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.