Lets compare vitamin content per 5 ounces of Carrots vs Soy sauce made from hydrolyzed vegetable protein:
Raw Carrots have more Vitamin A, 1.6 times more Vitamin B1, 1.5 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.9 times more Vitamin B2 and 2.9 times more Vitamin B3 than Raw Carrots.
Both Raw Carrots and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B5 and Vitamin B6 per 5 oz.
Both Raw Carrots as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Soy sauce made from hydrolyzed vegetable protein:
Raw Carrots have 1.9 times more Calcium, 1.4 times more Manganese and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.4 times more Magnesium, 2.7 times more Phosphorus, 1.4 times more Potassium, 8 times more Selenium and 98.8 times more Sodium than Raw Carrots.
Both Raw Carrots and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Copper, Iron and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 1.2 times more Carbohydrate, 3.6 times more Sugars and 5.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.5 times more Energy, 10 times more Omega 3 and 7.5 times more Protein than Raw Carrots.
Both Raw Carrots as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.