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
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 |
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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
Explore by Nutrient
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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 →