Lets compare vitamin content per 1 kilogram of Soy sauce made from hydrolyzed vegetable protein vs Boiled Broccoli:
Soy sauce made from hydrolyzed vegetable protein has 5.1 times more Vitamin B3 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains more Vitamin A, 1.5 times more Vitamin B1, 2.3 times more Vitamin B5, 1.4 times more Vitamin B6, 8.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Boiled and Drained Broccoli have similar amounts of Vitamin B2 per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Soy sauce made from hydrolyzed vegetable protein vs Boiled Broccoli:
Soy sauce made from hydrolyzed vegetable protein has 1.4 times more Magnesium, 1.4 times more Phosphorus, 1.5 times more Potassium and 166.3 times more Sodium than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 2.4 times more Calcium, 1.5 times more Copper, 2 times more Iron, 1.9 times more Manganese, 2 times more Selenium, 2 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 1 kilogram:
Soy sauce made from hydrolyzed vegetable protein has 1.7 times more Energy and 2.9 times more Protein than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 6 times more Omega 3, more Fructose and 6.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Boiled and Drained Broccoli have similar amounts of Carbohydrate and Sugars per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Boiled and Drained Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.