Lets compare vitamin content per 100 grams of Soy protein isolate, potassium type vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Soy protein isolate, potassium type has 5.9 times more Vitamin B1, 2.3 times more Vitamin B2, 3.2 times more Vitamin B3, 2.7 times more Vitamin B6 and 44 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2.5 times more Vitamin B5 than Soy protein isolate, potassium type.
Both Soy protein isolate, potassium type as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 100 g.
Comparing minerals per 100 grams for Soy protein isolate, potassium type vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
Soy protein isolate, potassium type has 16.2 times more Calcium, 32.6 times more Copper, 33.7 times more Iron, 9.9 times more Manganese, 8.7 times more Phosphorus and 16.1 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.9 times more Potassium, 57.8 times more Sodium and 12.7 times more Water than Soy protein isolate, potassium type.
Both Soy protein isolate, potassium type and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have similar amounts of Magnesium and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy protein isolate, potassium type has 3.6 times more Energy, 2.9 times more Omega 3, 3.4 times more Omega 6 and 10.8 times more Protein than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
While Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 5.6 times more Carbohydrate and more Sugars than Soy protein isolate, potassium type.
Both Soy protein isolate, potassium type as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Fat, Cholesterol, Glucose, Sucrose and Fiber in 100 g.