United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  16112, Miso
Food Group: Legumes and Legume Products
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tbsp 17 g

cup 275 g
Proximates Water 1 g 43.02 22 2.170 7.31 118.31
Proximates Energy kcal 198 -- -- 34 544
Proximates Energy kJ 828 -- -- 141 2277
Proximates Protein 1 g 12.79 10 0.030 2.17 35.17
Proximates Total lipid (fat) 1 g 6.01 10 0.040 1.02 16.53
Proximates Ash 1 g 12.81 5 0.080 2.18 35.23
Proximates Carbohydrate, by difference g 25.37 -- -- 4.31 69.77
Proximates Fiber, total dietary g 5.4 1 -- 0.9 14.8
Proximates Sugars, total g 6.20 -- -- 1.05 17.05
Proximates Sucrose g 0.00 1 -- 0.00 0.00
Proximates Glucose (dextrose) g 0.00 1 -- 0.00 0.00
Proximates Fructose g 6.00 1 -- 1.02 16.50
Proximates Lactose g 0.00 -- -- 0.00 0.00
Proximates Maltose g 0.20 1 -- 0.03 0.55
Proximates Galactose g 0.00 -- -- 0.00 0.00
Minerals Calcium, Ca 1 mg 57 5 0.000 10 157
Minerals Iron, Fe 1 mg 2.49 5 0.040 0.42 6.85
Minerals Magnesium, Mg 1 mg 48 8 6.000 8 132
Minerals Phosphorus, P 1 mg 159 5 0.000 27 437
Minerals Potassium, K 1 mg 210 12 18.000 36 578
Minerals Sodium, Na 1 mg 3728 12 303.000 634 10252
Minerals Zinc, Zn 1 mg 2.56 6 0.000 0.44 7.04
Minerals Copper, Cu 1 mg 0.420 6 0.003 0.071 1.155
Minerals Manganese, Mn 1 mg 0.859 6 0.004 0.146 2.362
Minerals Selenium, Se 1 µg 7.0 2 -- 1.2 19.2
Vitamins Vitamin C, total ascorbic acid mg 0.0 1 -- 0.0 0.0
Vitamins Thiamin 1 mg 0.098 4 0.008 0.017 0.270
Vitamins Riboflavin 1 mg 0.233 4 0.016 0.040 0.641
Vitamins Niacin 1 mg 0.906 4 0.013 0.154 2.492
Vitamins Pantothenic acid 1 mg 0.337 3 0.003 0.057 0.927
Vitamins Vitamin B-6 1 mg 0.199 3 0.002 0.034 0.547
Vitamins Folate, total 1 µg 19 3 2.000 3 52
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 19 3 2.000 3 52
Vitamins Folate, DFE µg 19 -- -- 3 52
Vitamins Choline, total mg 72.2 -- -- 12.3 198.6
Vitamins Vitamin B-12 1 µg 0.08 2 -- 0.01 0.22
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 4 -- -- 1 11
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 52 -- -- 9 143
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 87 -- -- 15 239
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.01 -- -- 0.00 0.03
Vitamins Vitamin E, added 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 29.3 -- -- 5.0 80.6
Lipids Fatty acids, total saturated g 1.025 2 -- 0.174 2.819
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 1 g 0.000 2 -- 0.000 0.000
Lipids 10:0 1 g 0.000 2 -- 0.000 0.000
Lipids 12:0 1 g 0.000 2 -- 0.000 0.000
Lipids 13:0 1 g 0.000 2 -- 0.000 0.000
Lipids 14:0 1 g 0.015 2 -- 0.003 0.041
Lipids 15:0 1 g 0.000 2 -- 0.000 0.000
Lipids 16:0 1 g 0.750 2 -- 0.128 2.062
Lipids 17:0 1 g 0.010 2 -- 0.002 0.028
Lipids 18:0 1 g 0.200 2 -- 0.034 0.550
Lipids 20:0 1 g 0.000 2 -- 0.000 0.000
Lipids 22:0 1 g 0.050 2 -- 0.009 0.138
Lipids 24:0 1 g 0.000 2 -- 0.000 0.000
Lipids Fatty acids, total monounsaturated g 1.118 2 -- 0.190 3.075
Lipids 14:1 1 g 0.000 2 -- 0.000 0.000
Lipids 15:1 1 g 0.020 2 -- 0.003 0.055
Lipids 16:1 undifferentiated 1 g 0.000 2 -- 0.000 0.000
Lipids 17:1 1 g 0.030 2 -- 0.005 0.083
Lipids 18:1 undifferentiated 1 g 1.043 2 -- 0.177 2.868
Lipids 20:1 1 g 0.025 2 -- 0.004 0.069
Lipids 22:1 undifferentiated 1 g 0.000 2 -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 2.884 2 -- 0.490 7.931
Lipids 18:2 undifferentiated 1 g 2.479 2 -- 0.421 6.817
Lipids 18:3 undifferentiated 1 g 0.405 2 -- 0.069 1.114
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:2 n-6 c,c 1 g 0.000 2 -- 0.000 0.000
Lipids 20:3 undifferentiated 1 g 0.000 2 -- 0.000 0.000
Lipids 20:4 undifferentiated 1 g 0.000 2 -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan 1 g 0.155 -- -- 0.026 0.426
Amino Acids Threonine 1 g 0.479 -- -- 0.081 1.317
Amino Acids Isoleucine 1 g 0.508 -- -- 0.086 1.397
Amino Acids Leucine 1 g 0.820 -- -- 0.139 2.255
Amino Acids Lysine 1 g 0.478 -- -- 0.081 1.314
Amino Acids Methionine 1 g 0.129 -- -- 0.022 0.355
Amino Acids Cystine 1 g 0.000 -- -- 0.000 0.000
Amino Acids Phenylalanine 1 g 0.486 -- -- 0.083 1.337
Amino Acids Tyrosine 1 g 0.352 -- -- 0.060 0.968
Amino Acids Valine 1 g 0.547 -- -- 0.093 1.504
Amino Acids Arginine 1 g 0.784 -- -- 0.133 2.156
Amino Acids Histidine 1 g 0.243 -- -- 0.041 0.668
Amino Acids Alanine 1 g 0.500 -- -- 0.085 1.375
Amino Acids Aspartic acid 1 g 1.171 -- -- 0.199 3.220
Amino Acids Glutamic acid 1 g 1.915 -- -- 0.326 5.266
Amino Acids Glycine 1 g 0.447 -- -- 0.076 1.229
Amino Acids Proline 1 g 0.619 -- -- 0.105 1.702
Amino Acids Serine 1 g 0.601 -- -- 0.102 1.653
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Isoflavones Daidzein 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 mg 16.42 72 7.69 2.79 45.16
Isoflavones Genistein 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 mg 23.23 78 8.37 3.95 63.88
Isoflavones Glycitein 3, 5, 6, 7, 11, 12 mg 3.00 41 0.81 0.51 8.25
Isoflavones Total isoflavones 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 mg 41.44 72 16.16 7.04 113.96
Isoflavones Formononetin mg 0.01 1 -- 0.00 0.01
Isoflavones Coumestrol mg 0.00 1 -- 0.00 0.00

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 0 , 1998  Beltsville MD  
2Chiou, R. Y.-Y. and Cheng, S. L. Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl. , 2001 J. Agric. Food Chem. 49   pp.3656-3660
3Franke, A. A., Hankin, J. H., Yu, M. C., Maskarinec, G., Low, S-H., and Custer, L.  Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. , 1999 J. Agric. Food Chem. 47   pp.977-986
4Mitani, K., Narimatsu, S., and Kataoka, H.  Determination of daidzein and genistein in soybean foods by automated on-line in-tube solid-phase microextraction coupled to high-performance liquid chromatography. , 2003 J. Chromatogr. A 986   pp.169-177
5Nakamura, Y., Tsuji, S., and Tonogai, Y.  Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. , 2000 J. AOAC Int. 83   pp.638-650
6Toda, T., Sakamoto, A., Takayanagi, T., and Yokotsuka, K.  Changes in isoflavone composition of soybean foods during cooking process. , 2000 Food Sci. Technol. Res. 6   pp.314-319
7Thompson, L. U., Boucher, B. A., Liu, Z., Cotterchio, M., and Kreiger, N.  Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. , 2006 Nutr. Cancer 54   pp.184-201
8Yamabe, S., Kobayashi-Hattori, K., Kaneko, K., Endo, H., and Takita, T.  Effect of soybean varieties on the content and composition of isoflavone in rice-koji miso. , 2007 Food Chem. 100   pp.369-374
9Coward, L., Barnes, N., Setchell, K D R., and Barnes, S.  Genistein, Daidzein, and their $-glycoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. , 1993 J. Agric. Food Chem. 41   pp.1961-1967
10Lu, L-J. W., Broemeling, L. D., Marshall, M. V., and Ramanujam, S.  A simplified method to quantify isoflavones in commercial soybean diets and human urine after legume consumption. , 1995 Cancer Epidemiology Biomarkers and Prevention 4   pp.497-503
11Wang, H-J. and Murphy, P. A.  Isoflavone content in commercial soybean foods. , 1994 J. Agric. Food Chem. 42   pp.1666-1673
12Murphy, P. A., Song. T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., and Holden, J.  Isoflavones in retail and institutional soy foods. , 1999 J. Agric. Food Chem. 47   pp.2697-2704
13Fukutake, M., Takahashi, M., Ishida, K., Kawamura, H., Sugimura, T., and Wakabayashi, K.  Quantification of genistein and genistin in soybeans and soybean products. , 1996 Food and Chemical Toxicology 34   pp.457-461
Langual Code(s)

  • A0133 FLAVORING OR SEASONING (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1452 SOYBEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0144 SEMISOLID
  • F0014 FULLY HEAT-TREATED
  • G0001 COOKING METHOD NOT KNOWN
  • H0128 FERMENTED/MODIFIED, MULTIPLE COMPONENT
  • H0152 GRAIN ADDED
  • H0173 SALTED
  • H0253 CURED OR AGED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION