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Fermented soy condiment with less sodium than regular soy sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
53
KCAL / 100G
Carbs
4.9g
· 34%
Protein
8.1g
· 56%
Fat
0.6g
· 10%
Fiber
0.8g
Vitamins
B2
0.17mg · 13% DV
B3
1.4mg · 9% DV
B6
0.16mg · 9% DV
B5
0.4mg · 8% DV
Minerals
Sodium
3500mg · 152% DV
Manganese
1mg · 43% DV
Phosphorus
95mg · 14% DV
Magnesium
39mg · 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Reduced-sodium soy sauce provides 53 calories per 100 g. Total calories depend on the amount used.
Reduced-sodium soy sauce contains 8.1 g of protein per 100 g. Since it is usually used as a sauce, the protein in a typical serving will be lower.
Reduced-sodium soy sauce has 4.9 g of carbohydrates per 100 g. This makes it a relatively low-carbohydrate sauce option.
Yes, it contains 0.6 g of fat per 100 g. Its fat content is very low.
Reduced-sodium soy sauce provides 0.8 g of fiber per 100 g. It is not a major source of dietary fiber.
Reduced-sodium soy sauce has a glycemic index of 15. This is considered a low glycemic index value.
Based on the provided diet compatibility information, reduced-sodium soy sauce is suitable for vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
No. This product contains soy, so it should be avoided by people with a soy allergy.
Yes, reduced-sodium soy sauce is classified as a processed food. Its nutrition values are listed per 100 g.
It contains 8.1 g of protein per 100 g, so it can contribute some protein. However, the actual contribution depends on how much sauce is used.
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Nutrition data compiled from USDA FoodData Central and scientific sources.