Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 53 kCal | 1684 kCal | 3.1% | 5.8% | 3177 g |
| Proteins | 8.14 g | 76 g | 10.7% | 20.2% | 934 g |
| Fats | 0.57 g | 56 g | 1% | 1.9% | 9825 g |
| Carbohydrates | 4.13 g | 219 g | 1.9% | 3.6% | 5303 g |
| Alimentary fiber | 0.8 g | 20 g | 4% | 7.5% | 2500 g |
| Water | 71.15 g | 2273 g | 3.1% | 5.8% | 3195 g |
| Ash | 15.21 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.033 mg | 1.5 mg | 2.2% | 4.2% | 4545 g |
| Vitamin B2, riboflavin | 0.165 mg | 1.8 mg | 9.2% | 17.4% | 1091 g |
| Vitamin B4, choline | 18.3 mg | 500 mg | 3.7% | 7% | 2732 g |
| Vitamin B5, pantothenic | 0.297 mg | 5 mg | 5.9% | 11.1% | 1684 g |
| Vitamin B6, pyridoxine | 0.148 mg | 2 mg | 7.4% | 14% | 1351 g |
| Vitamin B9, folate | 14 μg | 400 μg | 3.5% | 6.6% | 2857 g |
| Vitamin PP, NE | 2.196 mg | 20 mg | 11% | 20.8% | 911 g |
| Betaine | 29.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 435 mg | 2500 mg | 17.4% | 32.8% | 575 g |
| Calcium, Ca | 33 mg | 1000 mg | 3.3% | 6.2% | 3030 g |
| Magnesium, Mg | 74 mg | 400 mg | 18.5% | 34.9% | 541 g |
| Sodium, Na | 5493 mg | 1300 mg | 422.5% | 797.2% | 24 g |
| Sulfur, S | 81.4 mg | 1000 mg | 8.1% | 15.3% | 1229 g |
| Phosphorus, P | 166 mg | 800 mg | 20.8% | 39.2% | 482 g |
| Trace Elements | |||||
| Iron, Fe | 1.45 mg | 18 mg | 8.1% | 15.3% | 1241 g |
| Manganese, Mn | 1.018 mg | 2 mg | 50.9% | 96% | 196 g |
| Copper, Cu | 43 μg | 1000 μg | 4.3% | 8.1% | 2326 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 1.7% | 11000 g |
| Zinc, Zn | 0.87 mg | 12 mg | 7.3% | 13.8% | 1379 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 г | |||
| Glucose (dextrose) | 0.3 g | ~ | |||
| sucrose | 0.1 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.463 g | ~ | |||
| valine | 0.332 g | ~ | |||
| Histidine * | 0.174 g | ~ | |||
| Isoleucine | 0.318 g | ~ | |||
| leucine | 0.537 g | ~ | |||
| lysine | 0.381 g | ~ | |||
| methionine | 0.097 g | ~ | |||
| threonine | 0.271 g | ~ | |||
| tryptophan | 0.096 g | ~ | |||
| phenylalanine | 0.353 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.294 g | ~ | |||
| Aspartic acid | 0.719 g | ~ | |||
| glycine | 0.297 g | ~ | |||
| Glutamic acid | 1.579 g | ~ | |||
| Proline | 0.493 g | ~ | |||
| serine | 0.388 g | ~ | |||
| tyrosine | 0.244 g | ~ | |||
| Cysteine | 0.118 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.073 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.058 g | ~ | |||
| 18: 0 Stearin | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 0.088 g | min 16.8 г | 0.5% | 0.9% | |
| 18: 1 Olein (omega-9) | 0.08 g | ~ | |||
| Polyunsaturated fatty acids | 0.263 g | from 11.2 to 20.6 | 2.3% | 4.3% | |
| 18: 2 Linoleic | 0.234 g | ~ | |||
| 18: 3 Linolenic | 0.029 g | ~ | |||
| Omega-3 fatty acids | 0.029 g | from 0.9 to 3.7 | 3.2% | 6% | |
| Omega-6 fatty acids | 0.234 g | from 4.7 to 16.8 | 5% | 9.4% |
The energy value is 53 kcal.
- cup = 255 g (135.2 kCal)
- tbsp = 16 g (8.5 kCal)
- tsp = 5.3 g (2.8 kCal)
- individual packet = 8.9 g (4.7 kCal)
Soy sauce rich in vitamins and minerals such as: vitamin PP – 11%, potassium – 17,4%, magnesium – 18,5%, phosphorus – 20,8%, manganese – 50,9%
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 53 kcal, chemical composition, nutritional value, vitamins, minerals, how Soy sauce is useful, calories, nutrients, useful properties Soy sauce