Lets compare vitamin content per 1 kilogram of Soy sauce made from hydrolyzed vegetable protein vs Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 5.7 times more Vitamin B2, 4.8 times more Vitamin B3, 3 times more Vitamin B5 and 1.8 times more Vitamin B6 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 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 Raw Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B9 per 1 kg.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Ripe Red Tomatoes 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 Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 1.7 times more Calcium, 1.2 times more Iron, 2.6 times more Magnesium, 3.9 times more Phosphorus, 1.9 times more Potassium, more Selenium, 1364 times more Sodium and 1.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Copper and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Ripe Red Tomatoes have similar amounts of Manganese per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Soy sauce made from hydrolyzed vegetable protein has 3.3 times more Energy, 6.7 times more Omega 3, 2 times more Carbohydrate and 8 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2 times more Sugars, more Fructose and 2.4 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.