Lets compare vitamin content per 7 ounces of Soy sauce made from hydrolyzed vegetable protein vs Cooked Ripe Red Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 5 times more Vitamin B2, 5.3 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 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 Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B9 per 7 oz.
Both Soy sauce made from hydrolyzed vegetable protein as well as Cooked Ripe Red Tomatoes 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 Cooked Ripe Red Tomatoes:
Soy sauce made from hydrolyzed vegetable protein has 1.5 times more Calcium, 3.2 times more Magnesium, 3.4 times more Phosphorus, 2.1 times more Potassium, 1.6 times more Selenium, 620 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Copper, 2.1 times more Iron and 1.4 times more Water than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein and Cooked Ripe Red Tomatoes have similar amounts of Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Soy sauce made from hydrolyzed vegetable protein has 3.3 times more Energy, 10 times more Omega 3, 2 times more Carbohydrate and 7.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Sugars, more Fructose and 1.4 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
Both Soy sauce made from hydrolyzed vegetable protein as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.