Lets compare vitamin content per 1 kilogram of Low Salt Shoyu vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Shoyu Soy Sauce, low salt has 1.3 times more Vitamin B1, 5.6 times more Vitamin B2, 2.5 times more Vitamin B3, 2.9 times more Vitamin B5, 4.3 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin E than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Shoyu Soy Sauce, low salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Low Salt Shoyu vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Shoyu Soy Sauce, low salt has 2.7 times more Calcium, 3.1 times more Iron, 2 times more Magnesium, 6.7 times more Manganese, 1.9 times more Phosphorus, 1.2 times more Sodium and 3.2 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 8.8 times more Potassium and 1.8 times more Selenium than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Copper and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Shoyu Soy Sauce, low salt has 2.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.6 times more Energy, 2.6 times more Carbohydrate and 11.3 times more Sugars than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Protein per 1 kg.
Both Shoyu Soy Sauce, low salt as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.