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
- Approximately 80% of Japan’s production is ” soy sauce”
- Salt content is about 16%
- Common soy sauce
- Use soy sauce for cooking, tabletop use
- By combining various soy sauces you can create new deliciousness
- Because there is a lot of salt, moisture is drawn out by the action of osmotic pressure
- Extract the sweetness of the material
- Eliminate the fish smell of fish and meat
- It has antiseptic effect
Tbsp / teas weight
t (tsp) | 6g |
T (Tbsp, tbsp) | 18g |
*Click here for weight tables for each seasoning
Preservation method
- Avoid direct sunlight and store in cool dark place
- After opening, air contacts, oxidation progresses so refrigerator preservation is preferred
- Let it be used as soon as possible after opening (about a month)
- In recent years, it has been sold using a container that does not touch the air
- Over time the flavor falls, the color gets darker
Nutrient content
Soy sauce (濃口醤油)
Nutrient content of 100 g
Energy | 71kcal |
Protein | 7.7g |
Lipid | ー |
Carbohydrate | 10.1g |
Vitamin A | ー |
Vitamin D | ー |
Vitamin E | ー |
Vitamin K | ー |
Vitamin B1 | 0.05mg |
Vitamin B2 | 0.17mg |
Vitamin B6 | 0.17mg |
Vitamin B12 | 0.1㎍ |
Vitamin C | ー |
Niacin | 1.3mg |
Folic acid | 33㎍ |
Pantothenic acid | 0.48mg |
Biotin | 12.3㎍ |
Sodium | 5700mg |
Potassium | 390mg |
Calcium | 29mg |
Magnesium | 65mg |
Rin | 160mg |
iron | 1.7mg |
Zinc | 0.9mg |
Copper | 0.01mg |
Manganese | ー |
Lodine | 1㎍ |
Selenium | 11㎍ |
Chromium | 3㎍ |
Molybdenum | 48㎍ |
Dietary fiber | ー |