Lets compare vitamin content per 7 ounces of Soy sauce made from hydrolyzed vegetable protein vs California Red Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 1.4 times more Vitamin B3 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 12.6 times more Vitamin B1, 2 times more Vitamin B2, 2.9 times more Vitamin B5, 2.8 times more Vitamin B6, 30.3 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Soy sauce made from hydrolyzed vegetable protein vs California Red Kidney Beans:
Soy sauce made from hydrolyzed vegetable protein has 620 times more Sodium and 5.8 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 11.5 times more Calcium, 26.8 times more Copper, 28.3 times more Iron, 5.5 times more Magnesium, 10 times more Manganese, 4.3 times more Phosphorus, 3.3 times more Potassium, 4 times more Selenium and 11.1 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 7 ounces:
Raw California Red Kidney Beans contain 5.5 times more Energy, 4.2 times more Omega 3, 7.6 times more Carbohydrate, 49.8 times more Fiber and 3.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.