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 | 57 kCal | 1684 kCal | 3.4% | 6% | 2954 g |
| Proteins | 9.05 g | 76 g | 11.9% | 20.9% | 840 g |
| Fats | 0.3 g | 56 g | 0.5% | 0.9% | 18667 g |
| Carbohydrates | 4.89 g | 219 g | 2.2% | 3.9% | 4479 g |
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 6.1% | 2857 g |
| Water | 75.14 g | 2273 g | 3.3% | 5.8% | 3025 g |
| Ash | 9.92 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 4.7% | 3750 g |
| Vitamin B2, riboflavin | 0.24 mg | 1.8 mg | 13.3% | 23.3% | 750 g |
| Vitamin B4, choline | 30.8 mg | 500 mg | 6.2% | 10.9% | 1623 g |
| Vitamin B5, pantothenic | 0.425 mg | 5 mg | 8.5% | 14.9% | 1176 g |
| Vitamin B6, pyridoxine | 0.16 mg | 2 mg | 8% | 14% | 1250 g |
| Vitamin B9, folate | 44 μg | 400 μg | 11% | 19.3% | 909 g |
| Vitamin E, alpha tocopherol, TE | 0.41 mg | 15 mg | 2.7% | 4.7% | 3659 g |
| beta Tocopherol | 0.01 mg | ~ | |||
| gamma Tocopherol | 0.05 mg | ~ | |||
| tocopherol | 0.01 mg | ~ | |||
| Vitamin PP, NE | 1.14 mg | 20 mg | 5.7% | 10% | 1754 g |
| Betaine | 38.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 352 mg | 2500 mg | 14.1% | 24.7% | 710 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 5.3% | 3333 g |
| Magnesium, Mg | 69 mg | 400 mg | 17.3% | 30.4% | 580 g |
| Sodium, Na | 3598 mg | 1300 mg | 276.8% | 485.6% | 36 g |
| Sulfur, S | 90.5 mg | 1000 mg | 9.1% | 16% | 1105 g |
| Phosphorus, P | 166 mg | 800 mg | 20.8% | 36.5% | 482 g |
| Trace Elements | |||||
| Iron, Fe | 1.35 mg | 18 mg | 7.5% | 13.2% | 1333 g |
| Manganese, Mn | 1.008 mg | 2 mg | 50.4% | 88.4% | 198 g |
| Copper, Cu | 49 μg | 1000 μg | 4.9% | 8.6% | 2041 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 1.6% | 11000 g |
| Zinc, Zn | 0.79 mg | 12 mg | 6.6% | 11.6% | 1519 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г | |||
| galactose | 0.2 g | ~ | |||
| Glucose (dextrose) | 0.3 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.495 g | ~ | |||
| valine | 0.433 g | ~ | |||
| Histidine * | 0.169 g | ~ | |||
| Isoleucine | 0.408 g | ~ | |||
| leucine | 0.595 g | ~ | |||
| lysine | 0.34 g | ~ | |||
| methionine | 0.093 g | ~ | |||
| threonine | 0.378 g | ~ | |||
| phenylalanine | 0.337 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.646 g | ~ | |||
| Aspartic acid | 0.455 g | ~ | |||
| glycine | 0.33 g | ~ | |||
| Glutamic acid | 1.682 g | ~ | |||
| Proline | 0.597 g | ~ | |||
| serine | 0.478 g | ~ | |||
| tyrosine | 0.089 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.035 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.031 g | ~ | |||
| 18: 0 Stearin | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.042 g | min 16.8 г | 0.3% | 0.5% | |
| 18: 1 Olein (omega-9) | 0.042 g | ~ | |||
| Polyunsaturated fatty acids | 0.138 g | from 11.2 to 20.6 | 1.2% | 2.1% | |
| 18: 2 Linoleic | 0.123 g | ~ | |||
| 18: 3 Linolenic | 0.015 g | ~ | |||
| Omega-3 fatty acids | 0.015 g | from 0.9 to 3.7 | 1.7% | 3% | |
| Omega-6 fatty acids | 0.123 g | from 4.7 to 16.8 | 2.6% | 4.6% |
The energy value is 57 kcal.
- cup = 255 g (145.4 kCal)
- tbsp = 16 g (9.1 kCal)
- tsp = 5.3 g (3 kCal)
Soy sauce, low in nartia rich in vitamins and minerals such as: vitamin B2 – 13,3%, vitamin B9 – 11%, potassium – 14,1%, magnesium – 17,3%, phosphorus – 20,8%, manganese – 50,4%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- 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 57 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Soy sauce, with a reduced content of nartium, calories, nutrients, useful properties Soy sauce, with a reduced content of nartium