Soy sauce made from hydrolyzed vegetable protein
Category: Legumes and Legume Products
100g of Soy sauce made from hydrolyzed vegetable protein contains 60 kcal calories, 7g protein, and 447mg potassium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 60 kcal | 3% |
| Protein | 7 g | 14% |
| Carbohydrates | 7.84 g | 3% |
| Total fat | 0.51 g | 1% |
| Fiber | 0.5 g | 2% |
| Sugars | 1.3 g | — |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 6,820 mg | 297% |
| Potassium | 447 mg | 10% |
| Calcium | 17 mg | 1% |
| Magnesium | 29 mg | 7% |
| Phosphorus | 94 mg | 8% |
| Iron | 0.33 mg | 2% |
| Zinc | 0.23 mg | 2% |
| Copper | 0.04 mg | 5% |
| Manganese | 0.1 mg | 4% |
| Selenium | 0.8 µg | 1% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 0.04 g | 0% |
| Monounsaturated fat | 0.06 g | — |
| Polyunsaturated fat | 0.15 g | — |
| Trans fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| EPA (Omega-3) | 0 g | — |
| DHA (Omega-3) | 0 g | — |
| DPA (Omega-3) | 0 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0 mg | 0% |
| Vitamin K | 0 µg | 0% |
| Thiamin (B1) | 0.04 mg | 4% |
| Riboflavin (B2) | 0.11 mg | 8% |
| Niacin (B3) | 2.83 mg | 18% |
| Pantothenic acid (B5) | 0.27 mg | 5% |
| Vitamin B6 | 0.14 mg | 8% |
| Folate (B9) | 13 µg | 3% |
| Vitamin B12 | 0 µg | 0% |
| Choline | 27.5 mg | 5% |
Antioxidants & carotenoids▾
| % DV | ||
|---|---|---|
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Beta-cryptoxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 68.02 g | — |
| Caffeine | 0 mg | — |
| Theobromine | 0 mg | — |
| Alcohol | 0 g | — |
Household serving sizes
g- tbsp
- 18 g
- tsp
- 6 g
- 0.25 cup
- 58 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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