Lets compare vitamin content per 14 ounces of Soy sauce made from hydrolyzed vegetable protein vs Oranges:
Soy sauce made from hydrolyzed vegetable protein has 2.7 times more Vitamin B2, 10 times more Vitamin B3 and 2.4 times more Vitamin B6 than Raw Oranges.
While Raw Oranges contain more Vitamin A, 2.1 times more Vitamin B1, 2.3 times more Vitamin B9, more Vitamin C and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Oranges have similar amounts of Vitamin B5 per 14 oz.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Soy sauce made from hydrolyzed vegetable protein vs Oranges:
Soy sauce made from hydrolyzed vegetable protein has 3.3 times more Iron, 2.9 times more Magnesium, 4 times more Manganese, 6.7 times more Phosphorus, 2.5 times more Potassium, 1.6 times more Selenium, more Sodium and 3.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 2.4 times more Calcium and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Oranges have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Soy sauce made from hydrolyzed vegetable protein has 1.3 times more Energy, 2.9 times more Omega 3 and 7.4 times more Protein than Raw Oranges.
While Raw Oranges contain 1.5 times more Carbohydrate, 7.2 times more Sugars and 4.8 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.