Lets compare vitamin content per 5 ounces of Soy sauce made from hydrolyzed vegetable protein vs Tamari:
Soy sauce made from soy (tamari) contains 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.4 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein 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 5 oz.
Comparing minerals per 5 ounces for Soy sauce made from hydrolyzed vegetable protein vs Tamari:
Soy sauce made from hydrolyzed vegetable protein has 2.1 times more Potassium and 1.2 times more Sodium than Soy sauce made from soy (tamari).
While Soy sauce made from soy (tamari) contains 3.3 times more Copper, 7.2 times more Iron, 1.4 times more Magnesium, 5 times more Manganese, 1.4 times more Phosphorus and 1.9 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Soy sauce made from soy (tamari) have similar amounts of Calcium, Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Soy sauce made from hydrolyzed vegetable protein has 4 times more Omega 3 and 1.4 times more Carbohydrate than Soy sauce made from soy (tamari).
While Soy sauce made from soy (tamari) contains 1.3 times more Sugars, 1.6 times more Fiber and 1.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Soy sauce made from soy (tamari) have similar amounts of Energy per 5 oz.
Both Soy sauce made from hydrolyzed vegetable protein as well as Soy sauce made from soy (tamari) have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.