Lets compare vitamin content per 1 kilogram of Shoyu vs Tamari:
Soy sauce made from soy (tamari) contains 1.8 times more Vitamin B1, 1.8 times more Vitamin B3, 1.3 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from soy (tamari) have similar amounts of Vitamin B2 per 1 kg.
Both Shoyu Soy Sauce as well as Soy sauce made from soy (tamari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Shoyu vs Tamari:
Shoyu Soy Sauce has 1.7 times more Calcium, 1.9 times more Magnesium, 2 times more Manganese, 1.3 times more Phosphorus, 2.1 times more Potassium and 2 times more Zinc than Soy sauce made from soy (tamari).
While Soy sauce made from soy (tamari) contains 3.1 times more Copper, 1.6 times more Iron and 1.6 times more Selenium than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from soy (tamari) have similar amounts of Sodium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Shoyu Soy Sauce has 5.8 times more Omega 3 and 6 times more Omega 6 than Soy sauce made from soy (tamari).
While Soy sauce made from soy (tamari) contains 4.3 times more Sugars and 1.3 times more Protein than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from soy (tamari) have similar amounts of Energy, Carbohydrate and Fiber per 1 kg.
Both Shoyu Soy Sauce as well as Soy sauce made from soy (tamari) have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.