Soy sauce made from hydrolyzed vegetable protein

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Serving size:
ProximatesAmount in 100g
Water68.02 g
Energy60 kcal
Energy253 kJ
Protein7 g
Total lipid (fat)0.51 g
Ash16.63 g
Carbohydrate, by difference7.84 g
Fiber, total dietary0.5 g
Sugars, total1.3 g
Glucose (dextrose)0.7 g
Maltose0.6 g
LipidsAmount in 100g
Fatty acids, total saturated0.04 g
16:00.027 g
18:00.007 g
Fatty acids, total monounsaturated0.06 g
18:1 undifferentiated0.054 g
Fatty acids, total polyunsaturated0.147 g
18:2 undifferentiated0.127 g
18:3 undifferentiated0.02 g
Carbohydrate Factor
4.07
Fat Factor
8.37
Protein Factor
3.47
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca17 mg
Iron, Fe0.33 mg
Magnesium, Mg29 mg
Phosphorus, P94 mg
Potassium, K447 mg
Sodium, Na6820 mg
Zinc, Zn0.23 mg
Copper, Cu0.041 mg
Manganese, Mn0.1 mg
VitaminsAmount in 100g
Selenium, Se0.8 µg
Thiamin0.042 mg
Riboflavin0.109 mg
Niacin2.828 mg
Pantothenic acid0.269 mg
Vitamin B-60.143 mg
Folate, total13 µg
Folate, food13 µg
Folate, DFE13 µg
Choline, total27.5 mg
LanguaL Codes
  • CONDIMENT SAUCE (US CFR)
  • 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • SOYBEAN
  • SEED, SKIN PRESENT, GERM PRESENT
  • LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
  • HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • ACIDIFIED
  • HYDROLYZED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION