Lets compare vitamin content per 7 ounces of Soy sauce made from hydrolyzed vegetable protein vs Broccoli:
Soy sauce made from hydrolyzed vegetable protein has 4.4 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.7 times more Vitamin B1, 2.1 times more Vitamin B5, 4.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Broccoli have similar amounts of Vitamin B2 and Vitamin B6 per 7 oz.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Soy sauce made from hydrolyzed vegetable protein vs Broccoli:
Soy sauce made from hydrolyzed vegetable protein has 1.4 times more Magnesium, 1.4 times more Phosphorus, 1.4 times more Potassium and 206.7 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2.8 times more Calcium, 2.2 times more Iron, 2.1 times more Manganese, 3.1 times more Selenium, 1.8 times more Zinc and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Broccoli have similar amounts of Copper per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Soy sauce made from hydrolyzed vegetable protein has 1.8 times more Energy and 2.5 times more Protein than Raw Broccoli.
While Raw Broccoli contains 3.2 times more Omega 3, 1.3 times more Sugars and 5.2 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Raw Broccoli have similar amounts of Carbohydrate per 7 oz.
Both Soy sauce made from hydrolyzed vegetable protein as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.