Lets compare vitamin content per 1 pound of Soy sauce made from hydrolyzed vegetable protein vs Blanched Almonds:
Soy sauce made from hydrolyzed vegetable protein has 1.2 times more Vitamin B6 than Blanched Almonds.
While Blanched Almonds contain 4.5 times more Vitamin B1, 6.5 times more Vitamin B2, 3.8 times more Vitamin B9 and more Vitamin E than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Blanched Almonds have similar amounts of Vitamin B3 and Vitamin B5 per 1 lb.
Both Soy sauce made from hydrolyzed vegetable protein as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 lb.
Comparing minerals per 1 pound for Soy sauce made from hydrolyzed vegetable protein vs Blanched Almonds:
Soy sauce made from hydrolyzed vegetable protein has 358.9 times more Sodium and 15.1 times more Water than Blanched Almonds.
While Blanched Almonds contain 13.9 times more Calcium, 25 times more Copper, 9.9 times more Iron, 9.2 times more Magnesium, 18.4 times more Manganese, 5.1 times more Phosphorus, 1.5 times more Potassium, 4 times more Selenium and 12.9 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 1 pound:
Soy sauce made from hydrolyzed vegetable protein has 5 times more Omega 3 than Blanched Almonds.
While Blanched Almonds contain 9.8 times more Energy, 103 times more Fat, 98.8 times more Saturated Fat, 97.4 times more Omega 6, 2.4 times more Carbohydrate, 3.6 times more Sugars, 19.8 times more Fiber and 3.1 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Blanched Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.