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Nutrient content of 100 g
Types of 「soy sauce」
- Light color soy sauce
- Soy sauce
- Full-bodied soy sauce
- Refermented soy sauce
- White soy sauce
- Fish soy sauce
Characteristic
- It is fermented and aged with salted fish.
- It is used as a seasoning since the Kamakura period.
- It is abundant in taste of amino acids etc. by decomposition melting of fish ingredients
- Because it has a strong umami, it becomes a rich flavor just by adding a little bit
- Use it when you want to suppress fish odor and meat odor
- Since it is effective in a small amount, use it while watching the state
Tbsp / teas weight
t (tsp) | 6g |
T (Tbsp, tbsp) | 18g |
*Click here for weight tables for each seasoning
Types of fish soy sauce
- Syotturu
- Ishiru
- Ikanago-syouyu
- Fish sauce
Nutrient content
Syotturu
Nutrient content of 100 g
Energy | 29kcal |
Protein | 6.1g |
Lipid | – |
Carbohydrate | 1.1g |
Vitamin A | – |
Vitamin D | – |
Vitamin E | – |
Vitamin K | – |
Vitamin B1 | 0.03mg |
Vitamin B2 | 0.06mg |
Vitamin B6 | 0.03mg |
Vitamin B12 | 1.9㎍ |
Vitamin C | – |
Niacin | 1.0mg |
Folic acid | 5㎍ |
Pantothenic acid | 0.31mg |
Biotin | 3.0㎍ |
Sodium | 9600mg |
Potassium | 190mg |
Calcium | 6mg |
Magnesium | 14mg |
Rin | 70mg |
iron | 0.2mg |
Zinc | 0.2mg |
Copper | 0.01mg |
Manganese | – |
Lodine | 29㎍ |
Selenium | 11㎍ |
Chromium | 11㎍ |
Molybdenum | 1㎍ |
Dietary fiber | 0.1g |