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Trace amount of soy sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 teaspoon (small) of Trace amount of soy sauce (5 g) has 3 calories. That works out to 53 calories per 100 g. It contains 0.2 g of carbs, 0.4 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 teaspoon (small) · 5 g
3
KCAL / 5G
Carbs
0.2g
· 0% DV
Protein
0.4g
· 1% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 67% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 3 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 282 mg | 12% |
| Total carbohydrate | 0.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.4 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 teaspoon (small) | 5 g | 3 kcal |
| 1 pack (mini) | 10 g | 5 kcal |
| 1 tablespoon (medium) | 15 g | 8 kcal |
| 1 tablespoon (large) | 20 g | 11 kcal |
| 100 g | 100 g | 53 kcal |
| 1 bottle (medium) | 150 g | 80 kcal |
| 1 cup (large) | 240 g | 127 kcal |
Calculated from 53 calories per 100 g.
A trace amount of soy sauce adds savory depth to stir-fries, soups, marinades, fried rice, and dipping sauces. Add it gradually and taste as you go, since even a small splash can noticeably change a dish’s saltiness.
Refrigeration after opening helps a trace amount of soy sauce retain its flavor and quality for longer. Keep the cap tightly closed and store the bottle away from heat and direct sunlight.
Tamari, coconut aminos, or a little broth can stand in for a trace amount of soy sauce, depending on the recipe. Their saltiness and flavor differ, so add a small amount first and adjust the seasoning.
Yes, a trace amount of soy sauce can lose quality over time, although its salty, fermented character helps it keep well. Discard it if you see mold or notice an unusual smell or appearance, and refrigerate it after opening.
Soy sauce is commonly brewed from soybeans and wheat, while tamari is typically made with little or no wheat, though ingredients vary by brand. Both bring savory, salty flavor, so check the product details if wheat avoidance matters.
No. A trace amount of soy sauce is a portion of fermented soy sauce, while liquid aminos are a separate seasoning made from soy proteins or other ingredients. Their flavor and saltiness vary, so they are not always interchangeable in equal amounts.
Yes, a trace amount of soy sauce can season marinades for tofu, vegetables, meat, or fish. Combine it with ingredients such as ginger, garlic, citrus, or oil, and refrigerate foods while they marinate.
A trace amount of soy sauce tastes salty because salt is used in making traditional soy sauce and remains prominent in its concentrated flavor. For more control, choose a reduced-sodium version or dilute it with another marinade ingredient.
Yes, a trace amount of soy sauce can add a savory note to salad dressing, especially with sesame oil, vinegar, or citrus. Whisk it into the dressing gradually and taste before adding extra salt.
Light soy sauce is generally thinner and used for seasoning, while dark soy sauce is darker and often adds color and a fuller taste. The terms are not perfectly standardized, so follow the bottle’s intended use when substituting.
Vitamins
B2
0.01mg · 1% DV
B3
0.05mg · 0% DV
Folate
0.45µg · 0% DV
B5
0mg · 0% DV
Minerals
Sodium
282mg · 12% DV
Copper
0.01mg · 1% DV
Manganese
0.01mg · 0% DV
Iron
0.06mg · 0% DV
Potassium ⭐
1.85mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 3 calories in 1 teaspoon (small) (5 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A trace amount of soy sauce means just a little of this dark, savoury seasoning added to a dish, rather than a separate food or recipe. Soy sauce originated in East Asian cooking and is traditionally made by fermenting soybeans with a salty brine; today it is used in kitchens around the world.
Its deep, salty, umami flavour can season noodles, stir-fries, rice, soups and marinades, often with only a few drops or a small spoonful. In such small amounts it adds little energy to a meal; the listed 53 kcal per 100 g is rarely relevant to a serving. Add it gradually and taste before seasoning further, or pair it with citrus, ginger or fresh herbs for a brighter finish.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.