Lets compare vitamin content per 7 ounces of Soy sauce made from hydrolyzed vegetable protein vs Koyadofu:
Soy sauce made from hydrolyzed vegetable protein has 2.4 times more Vitamin B3 than Dried-frozen Tofu.
While Dried-frozen Tofu contains more Vitamin A, 11.8 times more Vitamin B1, 2.9 times more Vitamin B2, 1.5 times more Vitamin B5, 2 times more Vitamin B6 and 7.1 times more Vitamin B9 than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Dried-frozen Tofu have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Soy sauce made from hydrolyzed vegetable protein vs Koyadofu:
Soy sauce made from hydrolyzed vegetable protein has 22.4 times more Potassium, 1136.7 times more Sodium and 11.8 times more Water than Dried-frozen Tofu.
While Dried-frozen Tofu contains 21.4 times more Calcium, 28.8 times more Copper, 29.5 times more Iron, 2 times more Magnesium, 36.9 times more Manganese, 5.1 times more Phosphorus, 67.9 times more Selenium and 21.3 times more Zinc than Soy sauce made from hydrolyzed vegetable protein.
Comparison of macro-nutrients per 7 ounces:
Dried-frozen Tofu contains 8 times more Energy, 59.5 times more Fat, 109.7 times more Saturated Fat, 101.2 times more Omega 3, 118.9 times more Omega 6, 1.3 times more Carbohydrate, 14.4 times more Fiber and 7.5 times more Protein than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Dried-frozen Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.