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United States — USDA FoodData Central

Soy sauce made from soy and wheat (shoyu)

Per-100 g nutrient composition · Legumes and Legume Products.
A neutral nutrient reference — not veterinary or dietary advice.

Nutrients (97)

NutrientValueUnit
Alcohol, ethyl0G
Cryptoxanthin, beta0UG
Lycopene0UG
Carotene, beta0UG
Carotene, alpha0UG
Vitamin K (phylloquinone)0UG
Lutein + zeaxanthin0UG
Vitamin E (alpha-tocopherol)0MG
Vitamin D (D2 + D3), International Units0IU
Caffeine0MG
Theobromine0MG
Retinol0UG
Total lipid (fat)0.57G
Carbohydrate, by difference4.93G
Sugars, Total0.4G
Calcium, Ca33MG
Potassium, K435MG
Zinc, Zn0.87MG
Sucrose0.1G
Glucose0.3G
Maltose0G
Water71.15G
Fatty acids, total monounsaturated0.088G
Fatty acids, total polyunsaturated0.263G
Isoleucine0.318G
Leucine0.537G
Lysine0.381G
Cystine0.118G
Valine0.332G
Arginine0.463G
Histidine0.174G
Aspartic acid0.719G
Serine0.388G
SFA 16:00.058G
SFA 18:00.007G
MUFA 18:10.08G
PUFA 18:20.234G
PUFA 18:30.029G
Energy222kJ
Galactose0G
Protein8.14G
Ash15.21G
Fructose0G
Lactose0G
Iron, Fe1.45MG
Magnesium, Mg74MG
Phosphorus, P166MG
Sodium, Na5493MG
Copper, Cu0.043MG
Manganese, Mn1.018MG
Tryptophan0.096G
Threonine0.271G
Methionine0.097G
Phenylalanine0.353G
Tyrosine0.244G
Alanine0.294G
Glutamic acid1.579G
Glycine0.297G
Proline0.493G
Fatty acids, total saturated0.073G
Fatty acids, total trans0G
Choline, total18.3MG
Folic acid0UG
Folate, DFE14UG
Betaine29.8MG
Energy53KCAL
PUFA 20:40G
PUFA 18:40G
MUFA 20:10G
MUFA 22:10G
SFA 4:00G
SFA 6:00G
SFA 10:00G
Vitamin A, IU0IU
Vitamin A, RAE0UG
Folate, food14UG
SFA 8:00G
SFA 12:00G
SFA 14:00G
PUFA 22:6 n-3 (DHA)0G
MUFA 16:10G
PUFA 20:5 n-3 (EPA)0G
PUFA 22:5 n-3 (DPA)0G
Vitamin B-12, added0UG
Vitamin E, added0MG
Vitamin D (D2 + D3)0UG
Vitamin C, total ascorbic acid0MG
Cholesterol0MG
Thiamin0.033MG
Riboflavin0.165MG
Folate, total14UG
Vitamin B-120UG
Fiber, total dietary0.8G
Niacin2.196MG
Pantothenic acid0.297MG
Vitamin B-60.148MG
Selenium, Se0.5UG

Source

USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Food code 174277. Original source.

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