Soy sauce made from hydrolyzed vegetable protein vs. Soy sauce made from soy (tamari) vs. Tofu, soft, prepared with calcium sulfate and magn
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) — SR Legacy reference foods and FDC Foundation foods (December 2025 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
| Nutrient | Soy sauce made from hydrolyzed vegetable | Soy sauce made from soy (tamari) | Tofu, soft, prepared with calcium sulfat |
|---|---|---|---|
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.