Soy Sauce Made from Hydrolyzed Vegetable Protein
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Soy sauce made from hydrolyzed vegetable protein
Legumes and Legume Products
A 100g serving covers 297% of the daily recommended Sodium, making Soy Sauce Made from Hydrolyzed Vegetable Protein one of the more concentrated dietary sources of this nutrient. Macronutrients distribute relatively evenly across protein (7g), fat (0.5g), and carbohydrates (7.8g) per 100g. With 60 calories per 100g, Soy Sauce Made from Hydrolyzed Vegetable Protein fits comfortably into calorie-controlled meal plans without sacrificing volume. Sodium is notably high at 6820mg per 100g (297% DV), relevant for anyone on a low-sodium or DASH diet. Beyond its macros, Soy Sauce Made from Hydrolyzed Vegetable Protein provides notable amounts of Sodium, Niacin, Protein per 100g.
Calorie Distribution
- Protein44%7 g
- Fat7%0.51 g
- Carbs49%7.8 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 68.0 | G |
| Energy | 60.0 | KCAL |
| Protein | 7.0 | G |
| Total lipid (fat) | 0.51 | G |
| Carbohydrate, by difference | 7.8 | G |
| Fiber, total dietary | 0.50 | G |
| Total Sugars | 1.3 | G |
| Cholesterol | 0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.04 | MG |
| Riboflavin | 0.11 | MG |
| Niacin | 2.8 | MG |
| Vitamin B-6 | 0.14 | MG |
| Folate, total | 13.0 | UG |
| Vitamin B-12 | 0 | UG |
| Vitamin A, RAE | 0 | UG |
| Vitamin E (alpha-tocopherol) | 0 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Vitamin K (phylloquinone) | 0 | UG |
| Calcium, Ca | 17.0 | MG |
| Iron, Fe | 0.33 | MG |
| Magnesium, Mg | 29.0 | MG |
| Phosphorus, P | 94.0 | MG |
| Potassium, K | 447 | MG |
| Sodium, Na | 6820 | MG |
| Zinc, Zn | 0.23 | MG |
| Copper, Cu | 0.04 | MG |
| Manganese, Mn | 0.10 | MG |
| Selenium, Se | 0.80 | UG |
| Energy | 253 | kJ |
| Ash | 16.6 | G |
| Sucrose | 0 | G |
| Glucose | 0.70 | G |
| Fructose | 0 | G |
| Lactose | 0 | G |
| Maltose | 0.60 | G |
| Galactose | 0 | G |
| Pantothenic acid | 0.27 | MG |
| Folic acid | 0 | UG |
| Folate, food | 13.0 | UG |
| Folate, DFE | 13.0 | UG |
| Choline, total | 27.5 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 0 | UG |
| Vitamin E, added | 0 | MG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Fatty acids, total saturated | 0.04 | G |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0 | G |
| SFA 10:0 | 0 | G |
| SFA 12:0 | 0 | G |
| SFA 14:0 | 0 | G |
| SFA 16:0 | 0.03 | G |
| SFA 18:0 | 0.007 | G |
| Fatty acids, total monounsaturated | 0.06 | G |
| MUFA 16:1 | 0 | G |
| MUFA 18:1 | 0.05 | G |
| MUFA 20:1 | 0 | G |
| MUFA 22:1 | 0 | G |
| Fatty acids, total polyunsaturated | 0.15 | G |
| PUFA 18:2 | 0.13 | G |
| PUFA 18:3 | 0.02 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:4 | 0 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Fatty acids, total trans | 0 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
Common Serving Sizes
| Serving | Cal | Protein | Fat | Carbs |
|---|---|---|---|---|
| tsp (6g) | 4 | 0.4g | 0g | 0.5g |
| tbsp (18g) | 11 | 1.3g | 0.1g | 1.4g |
| cup (58g) | 35 | 4.1g | 0.3g | 4.5g |
Scaled from Soy Sauce Made from Hydrolyzed Vegetable Protein's per-100g values using USDA portion data.
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Nutrient Highlights
- Soy Sauce Made from Hydrolyzed Vegetable Protein is a excellent source of Sodium (297% DV) — see top foods ranked by Sodium
- Soy Sauce Made from Hydrolyzed Vegetable Protein is a good source of Protein (14% DV) — see top foods ranked by Protein
- Soy Sauce Made from Hydrolyzed Vegetable Protein is a good source of Potassium (10% DV) — see top foods ranked by Potassium
Dietary Considerations
With 447mg of potassium per 100g, individuals on a renal diet should moderate their intake of Soy Sauce Made from Hydrolyzed Vegetable Protein. See the Kidney Disease & Low-Potassium Diet guide for more.
At 6820mg of sodium per 100g, Soy Sauce Made from Hydrolyzed Vegetable Protein should be consumed mindfully on a DASH or low-sodium diet. See the DASH Diet Guide.
Rankings Among 8,262 USDA Foods
- Sodium: top <1% (#1 of 8,262)
- Potassium: top 11% (#909 of 8,262)
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Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 174279.
View on USDA FoodData Central →