Lets compare vitamin content per 7 ounces of Almonds vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Almonds have 6.8 times more Vitamin B1, 26.5 times more Vitamin B2, 8 times more Vitamin B3, 3.2 times more Vitamin B5, 3.7 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin E than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Almonds 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 7 oz.
Comparing minerals per 7 ounces for Almonds vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Almonds have 24.5 times more Calcium, 21 times more Copper, 8.6 times more Iron, 7.9 times more Magnesium, 14.4 times more Manganese, 5.4 times more Phosphorus, 4.6 times more Selenium and 12.5 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 4.2 times more Potassium, 2890 times more Sodium and 14.4 times more Water than Almonds.
Comparison of macro-nutrients per 7 ounces:
Almonds have 6.4 times more Energy, 161.1 times more Fat, 190.1 times more Saturated Fat, 160.1 times more Omega 6, 1.5 times more Carbohydrate, 41.7 times more Fiber and 2.6 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.3 times more Sugars than Almonds.
Both Almonds as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.