United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  16124, Soy sauce made from soy (tamari)
heading Nutrient Unit
Value per 100 g

tbsp 18 g

tsp 6 g
Proximates Water g 66.00 11.88 3.96
Proximates Energy kcal 60 11 4
Proximates Protein g 10.51 1.89 0.63
Proximates Total lipid (fat) g 0.10 0.02 0.01
Proximates Carbohydrate, by difference g 5.57 1.00 0.33
Proximates Fiber, total dietary g 0.8 0.1 0.0
Proximates Sugars, total g 1.70 0.31 0.10
Minerals Calcium, Ca mg 20 4 1
Minerals Iron, Fe mg 2.38 0.43 0.14
Minerals Magnesium, Mg mg 40 7 2
Minerals Phosphorus, P mg 130 23 8
Minerals Potassium, K mg 212 38 13
Minerals Sodium, Na mg 5586 1005 335
Minerals Zinc, Zn mg 0.43 0.08 0.03
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.059 0.011 0.004
Vitamins Riboflavin mg 0.152 0.027 0.009
Vitamins Niacin mg 3.951 0.711 0.237
Vitamins Vitamin B-6 mg 0.200 0.036 0.012
Vitamins Folate, DFE µg 18 3 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 0.0 0.0
Lipids Fatty acids, total saturated g 0.011 0.002 0.001
Lipids Fatty acids, total monounsaturated g 0.017 0.003 0.001
Lipids Fatty acids, total polyunsaturated g 0.044 0.008 0.003
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0