Soy sauce
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 65 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 355 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 84 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Saturated fatty acids | 0 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 0 | g | 20 | Estimated value. |
C14:0 | 0 | g | 20 | Estimated value. |
C16:0 | 0 | g | 20 | Estimated value. |
C18:0 | 0 | g | 20 | Estimated value. |
Transunsaturated fatty acids | 0 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Cis-mono unsaturated fatty acids | 0 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0 | g | 20 | Estimated value. |
C18:1 sum | 0 | g | 20 | Estimated value. |
Cis-poly unsaturated fatty acids | 0 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 0 | g | 20 | Estimated value. |
C18:3n-3 | 0 | g | 20 | Estimated value. |
C20:3n-3 | 0 | g | 20 | Estimated value. |
C20:3n-6 | 0 | g | 20 | Estimated value. |
C20:4n-3 | 0 | g | 20 | Estimated value. |
C20:4n-6 | 0 | g | 20 | Estimated value. |
C20:5n-3 (EPA) | 0 | g | 20 | Estimated value. |
C22:5n-3 (DPA) | 0 | g | 20 | Estimated value. |
C22:6n-3 (DHA) | 0 | g | 20 | Estimated value. |
Cis-poly unsaturated fatty acids, n-3 | 0 | g | 20 | Estimated value. |
Cis-poly unsaturated fatty acids, n-6 | 0 | g | 20 | Estimated value. |
Cholesterol | 0 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Carbohydrate, glycemic | 17.9 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 1.5 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Mono+Di saccharides | 16.4 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sugar, added | 0 | g | 20 | Estimated value. |
Dietary fibre | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Protein | 3 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 16.9 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 0 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin E | 0 | alfa-TE | 460e | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Thiamin | 0.05 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.13 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 3.4 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.15 | mg | 460e | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Folate | 11 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Calcium | 17 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 2.4 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 6760 | mg | 122 | Product information, information from nutrition labelling/internet sites, 2015. |
Potassium | 180 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 37 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 0.2 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 1 | µg | 400c | Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se |
Copper | 0.01 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 47 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | M | µg | 10 | Missing value, content not known. |
Classifications
LanguaL | Classification |
---|---|
A0263 | Condiment sauce (US CFR) |
A0858 | Condiment (EUROFIR) |
B1452 | Soybean |
C0133 | Seed, skin present, germ present |
E0123 | Liquid, low viscosity, with no visible particles |
F0014 | Fully heat-treated |
G0001 | Cooking method not known |
H0119 | Microbially/enzymatically modified |
H0148 | Water added |
H0319 | Wheat added |
H0367 | Salt added |
J0104 | Preserved by fermentation |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |
Foods in Soup, sauce/gravy, stew base
- Pesto, green, home-made
- Pesto, green, industrially made
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style, with rice, no meat, prepared
- Casserole base, Italian style, with pasta, no meat, prepared
- Soup, peas, powder base, prepared
- Soup, cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Sauce, gravy, powder base, prepared
- Pea stew, powder base, prepared
- Soup, fish, powder base, prepared
- Soup, with meat and pearled barley, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, venison, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, tomato and croutons, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Casserole base, Pasta di Napoli, no meat, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Soup, high content of protein and energy, chicken flavour
- Soup, high content of protein and energy, broccoli flavour
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
- Cauliflower soup, home-made
- Asparagus soup, home-made
- Soup, with meat, vegetables and potatoes, home-made
- Bouillabaisse, fish soup, French, home-made
- Broccoli soup, home-made
- Pumpkin soup, home-made
- Goulash, home-made
- Carrot soup, home-made
- Sauce, Hollandaise
- Jerusalem artichoke soup, home-made
- Onion soup, home-made
- Onion soup, with cheese and bread, home-made
- Minestrone soup, home-made
- Potato and leek soup, home-made
- Spinach soup, home-made
- Sweet potato soup, home-made
- Taco soup, home-made
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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