Lets compare vitamin content per 100 grams of Valencia Oranges vs Soy sauce made from hydrolyzed vegetable protein:
Raw Valencia Oranges have more Vitamin A, 2.1 times more Vitamin B1, 3 times more Vitamin B9 and more Vitamin C than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 2.7 times more Vitamin B2, 10.3 times more Vitamin B3 and 2.3 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Vitamin B5 per 100 g.
Both Raw Valencia Oranges as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Valencia Oranges vs Soy sauce made from hydrolyzed vegetable protein:
Raw Valencia Oranges have 2.4 times more Calcium and 1.3 times more Water than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 3.7 times more Iron, 2.9 times more Magnesium, 4.3 times more Manganese, 5.5 times more Phosphorus, 2.5 times more Potassium, more Sodium and 3.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Valencia Oranges have 1.5 times more Carbohydrate and 5 times more Fiber than Soy sauce made from hydrolyzed vegetable protein.
While Soy sauce made from hydrolyzed vegetable protein contains 6.7 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Soy sauce made from hydrolyzed vegetable protein have similar amounts of Energy and Omega 3 per 100 g.
Both Raw Valencia Oranges as well as Soy sauce made from hydrolyzed vegetable protein have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.