National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 16424, Soy sauce made from soy and wheat (shoyu), low sodium

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

cup
255g

tbsp
16g

tsp
5.3g
Proximates
Water g 71.09 181.28 11.37 3.77
Energy kcal 53 135 8 3
Protein g 5.17 13.18 0.83 0.27
Total lipid (fat) g 0.08 0.20 0.01 0.00
Carbohydrate, by difference g 8.51 21.70 1.36 0.45
Fiber, total dietary g 0.8 2.0 0.1 0.0
Sugars, total g 1.70 4.34 0.27 0.09
Minerals
Calcium, Ca mg 17 43 3 1
Iron, Fe mg 2.02 5.15 0.32 0.11
Magnesium, Mg mg 34 87 5 2
Phosphorus, P mg 110 280 18 6
Potassium, K mg 180 459 29 10
Sodium, Na mg 3333 8499 533 177
Zinc, Zn mg 0.37 0.94 0.06 0.02
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0.0 0.0 0.0
Thiamin mg 0.050 0.128 0.008 0.003
Riboflavin mg 0.130 0.331 0.021 0.007
Niacin mg 3.360 8.568 0.538 0.178
Vitamin B-6 mg 0.170 0.434 0.027 0.009
Folate, DFE µg 16 41 3 1
Vitamin B-12 µg 0.00 0.00 0.00 0.00
Vitamin A, RAE µg 0 0 0 0
Vitamin A, IU IU 0 0 0 0
Vitamin E (alpha-tocopherol) mg 0.00 0.00 0.00 0.00
Vitamin D (D2 + D3) µg 0.0 0.0 0.0 0.0
Vitamin D IU 0 0 0 0
Vitamin K (phylloquinone) µg 0.0 0.0 0.0 0.0
Lipids
Fatty acids, total saturated g 0.010 0.026 0.002 0.001
Fatty acids, total monounsaturated g 0.012 0.031 0.002 0.001
Fatty acids, total polyunsaturated g 0.036 0.092 0.006 0.002
Cholesterol mg 0 0 0 0
Other
Caffeine mg 0 0 0 0