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Very high-sodium umami seasoning
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
53
KCAL / 100G
Carbs
3.5g
· 26%
Protein
10g
· 74%
Fat
0g
· 0%
Fiber
0g
Vitamins
B2
0.05mg · 4% DV
B3
0.4mg · 3% DV
B6
0.03mg · 2% DV
B1
0.01mg · 1% DV
Minerals
Sodium
11400mg · 496% DV
Phosphorus
120mg · 17% DV
Magnesium
40mg · 10% DV
Selenium
5µg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
China Lily Soy Sauce has 53 calories per 100 grams. The calories in your serving depend on how much you use.
Yes. It provides 10 grams of protein per 100 grams.
It contains 3.5 grams of carbohydrates per 100 grams. Based on these values, its carb content is low.
No. It has 0 grams of fat per 100 grams.
No. It contains 0 grams of fiber per 100 grams, so it is not a source of dietary fiber.
Its glycemic index is 15. That indicates a low glycemic impact.
Yes. It is listed as suitable for vegan, vegetarian, pescatarian, Mediterranean, and flexitarian diets, and it is also gluten-free.
Yes. Soy is listed as an allergen, so it is not suitable for people with soy allergy.
Per 100 grams, it contains 53 calories, 10 grams of protein, 3.5 grams of carbs, and 0 grams of fat. Whether it fits your diet depends on your overall eating pattern and any soy allergy concerns.
Yes. It is classified as a processed food, which may matter if you are trying to limit processed products.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.