Lets compare vitamin content per 100 grams of Canned Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Canned All Types Kidney Beans have 3.9 times more Vitamin B1, 2 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
Both Canned All Types Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 100 g.
Both Canned All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Canned Kidney Beans vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Canned All Types Kidney Beans have 3.1 times more Calcium, 2.8 times more Copper, 2.7 times more Iron, 1.8 times more Zinc and 1.2 times more Water 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 Magnesium, 13.1 times more Potassium and 9.8 times more Sodium than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Manganese, Phosphorus and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned All Types Kidney Beans have 6.8 times more Omega 3 and 14.3 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 3 times more Sugars and 1.6 times more Protein than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Energy and Carbohydrate per 100 g.
Both Canned All Types Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.