Lets compare vitamin content per 5 ounces of Shoyu vs Soy sauce made from hydrolyzed vegetable protein:
Shoyu Soy Sauce has 1.5 times more Vitamin B2 than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.3 times more Vitamin B1 and 1.3 times more Vitamin B3 than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B5, Vitamin B6 and Vitamin B9 per 5 oz.
Both Shoyu Soy Sauce as well as Soy sauce made from hydrolyzed vegetable protein 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 Shoyu vs Soy sauce made from hydrolyzed vegetable protein:
Shoyu Soy Sauce has 1.9 times more Calcium, 4.4 times more Iron, 2.6 times more Magnesium, 10.2 times more Manganese, 1.8 times more Phosphorus and 3.8 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.6 times more Selenium than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Copper, Potassium, Sodium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Shoyu Soy Sauce has 1.5 times more Omega 3, 1.8 times more Omega 6 and 1.6 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 1.6 times more Carbohydrate and 3.3 times more Sugars than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Energy and Protein per 5 oz.
Both Shoyu Soy Sauce as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.