United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  16123, Soy sauce made from soy and wheat (shoyu)
Food Group: Legumes and Legume Products
Carbohydrate Factor: 4   Fat Factor:8.4   Protein Factor: 3.5   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tbsp 16 g

tsp 5.3 g

cup 255 g

individual packet 8.9 g
Proximates Water 1 g 71.15 6 0.030 11.38 3.77 181.43 6.33
Proximates Energy kcal 53 -- -- 8 3 135 5
Proximates Energy kJ 222 -- -- 36 12 566 20
Proximates Protein 1 g 8.14 6 0.020 1.30 0.43 20.76 0.72
Proximates Total lipid (fat) 1 g 0.57 6 0.040 0.09 0.03 1.45 0.05
Proximates Ash 1 g 15.21 6 0.010 2.43 0.81 38.79 1.35
Proximates Carbohydrate, by difference g 4.93 -- -- 0.79 0.26 12.57 0.44
Proximates Fiber, total dietary g 0.8 2 -- 0.1 0.0 2.0 0.1
Proximates Sugars, total g 0.40 -- -- 0.06 0.02 1.02 0.04
Proximates Sucrose 1 g 0.10 1 -- 0.02 0.01 0.26 0.01
Proximates Glucose (dextrose) 1 g 0.30 1 -- 0.05 0.02 0.77 0.03
Proximates Fructose 1 g 0.00 1 -- 0.00 0.00 0.00 0.00
Proximates Lactose 1 g 0.00 1 -- 0.00 0.00 0.00 0.00
Proximates Maltose 1 g 0.00 1 -- 0.00 0.00 0.00 0.00
Proximates Galactose g 0.00 -- -- 0.00 0.00 0.00 0.00
Minerals Calcium, Ca 1 mg 33 6 0.000 5 2 84 3
Minerals Iron, Fe 1 mg 1.45 6 0.040 0.23 0.08 3.70 0.13
Minerals Magnesium, Mg 1 mg 74 6 0.000 12 4 189 7
Minerals Phosphorus, P 1 mg 166 6 0.000 27 9 423 15
Minerals Potassium, K 1 mg 435 6 3.000 70 23 1109 39
Minerals Sodium, Na 1 mg 5493 6 42.000 879 291 14007 489
Minerals Zinc, Zn 1 mg 0.87 6 0.010 0.14 0.05 2.22 0.08
Minerals Copper, Cu 1 mg 0.043 6 0.003 0.007 0.002 0.110 0.004
Minerals Manganese, Mn 1 mg 1.018 6 0.004 0.163 0.054 2.596 0.091
Minerals Selenium, Se 2 µg 0.5 3 -- 0.1 0.0 1.3 0.0
Vitamins Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Thiamin 2 mg 0.033 2 -- 0.005 0.002 0.084 0.003
Vitamins Riboflavin 2 mg 0.165 2 -- 0.026 0.009 0.421 0.015
Vitamins Niacin 2 mg 2.196 2 -- 0.351 0.116 5.600 0.195
Vitamins Pantothenic acid 2 mg 0.297 2 -- 0.048 0.016 0.757 0.026
Vitamins Vitamin B-6 2 mg 0.148 2 -- 0.024 0.008 0.377 0.013
Vitamins Folate, total 2 µg 14 5 3.000 2 1 36 1
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food µg 14 5 3.000 2 1 36 1
Vitamins Folate, DFE µg 14 -- -- 2 1 36 1
Vitamins Choline, total 3 mg 18.3 -- -- 2.9 1.0 46.7 1.6
Vitamins Betaine 3 mg 29.8 1 -- 4.8 1.6 76.0 2.7
Vitamins Vitamin B-12 2 µg 0.00 1 -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0 0 0
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta µg 0 -- -- 0 0 0 0
Vitamins Carotene, alpha µg 0 -- -- 0 0 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0 0 0
Vitamins Vitamin A, IU IU 0 -- -- 0 0 0 0
Vitamins Lycopene µg 0 -- -- 0 0 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Lipids Fatty acids, total saturated g 0.073 -- -- 0.012 0.004 0.186 0.006
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.058 -- -- 0.009 0.003 0.148 0.005
Lipids 18:0 g 0.007 -- -- 0.001 0.000 0.018 0.001
Lipids Fatty acids, total monounsaturated g 0.088 -- -- 0.014 0.005 0.224 0.008
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 18:1 undifferentiated g 0.080 -- -- 0.013 0.004 0.204 0.007
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.263 -- -- 0.042 0.014 0.671 0.023
Lipids 18:2 undifferentiated g 0.234 -- -- 0.037 0.012 0.597 0.021
Lipids 18:3 undifferentiated g 0.029 -- -- 0.005 0.002 0.074 0.003
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol 2 mg 0 1 -- 0 0 0 0
Amino Acids Tryptophan g 0.096 -- -- 0.015 0.005 0.245 0.009
Amino Acids Threonine g 0.271 -- -- 0.043 0.014 0.691 0.024
Amino Acids Isoleucine g 0.318 -- -- 0.051 0.017 0.811 0.028
Amino Acids Leucine g 0.537 -- -- 0.086 0.028 1.369 0.048
Amino Acids Lysine g 0.381 -- -- 0.061 0.020 0.972 0.034
Amino Acids Methionine g 0.097 -- -- 0.016 0.005 0.247 0.009
Amino Acids Cystine g 0.118 -- -- 0.019 0.006 0.301 0.011
Amino Acids Phenylalanine g 0.353 -- -- 0.056 0.019 0.900 0.031
Amino Acids Tyrosine g 0.244 -- -- 0.039 0.013 0.622 0.022
Amino Acids Valine g 0.332 -- -- 0.053 0.018 0.847 0.030
Amino Acids Arginine g 0.463 -- -- 0.074 0.025 1.181 0.041
Amino Acids Histidine g 0.174 -- -- 0.028 0.009 0.444 0.015
Amino Acids Alanine g 0.294 -- -- 0.047 0.016 0.750 0.026
Amino Acids Aspartic acid g 0.719 -- -- 0.115 0.038 1.833 0.064
Amino Acids Glutamic acid g 1.579 -- -- 0.253 0.084 4.026 0.141
Amino Acids Glycine g 0.297 -- -- 0.048 0.016 0.757 0.026
Amino Acids Proline g 0.493 -- -- 0.079 0.026 1.257 0.044
Amino Acids Serine g 0.388 -- -- 0.062 0.021 0.989 0.035
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Isoflavones Daidzein 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.78 50 0.3 0.12 0.04 1.99 0.07
Isoflavones Genistein 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 mg 0.38 56 0.21 0.06 0.02 0.97 0.03
Isoflavones Glycitein 6, 8, 9, 10, 11, 14 mg 0.13 39 0.07 0.02 0.01 0.33 0.01
Isoflavones Total isoflavones 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 1.18 50 0.39 0.19 0.06 3.01 0.11
Isoflavones Biochanin A mg 0.00 1 -- 0.00 0.00 0.00 0.00
Isoflavones Formononetin mg 0.00 3 0 0.00 0.00 0.00 0.00
Isoflavones Coumestrol mg 0.01 3 0.02 0.00 0.00 0.03 0.00

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 16c , 2011  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 0 , 1998  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA Choline Study, Local pickup UNC, NFNAP , 2003  Beltsville MD  
4Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
5Hutabarat, L. S., Greenfield, H., and Mulholland, M.  Isoflavones and coumestrol in soybeans and soybean products from Australia and Indonesia. , 2001 J. Food Comp. Anal. 14   pp.43-58
6King, R. A., and Bignell, C. M.  Concentrations of isoflavone phytoestrogens and their glucosides in Australian soya beans and soya foods. , 2000 Aust. J. Nutr. Diet. 57   pp.70-78
7Mitani, 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
8Nakamura, 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
9Preinerstorfer, B. and Sontag, G.  Determination of isoflavones in commercial soy products by HPLC and coulometric electrode array detection. , 2004 Eur. Food Res. Technol. 219   pp.305-310
10Toda, 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
11Thompson, 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
12Coward, 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
13Wang, G., Kuan, S. S., Francis, O. J., Ware, G. M., and Carman, A. S. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. , 1990 J. Agric. Food Chem. 38   pp.185-190
14Murphy, 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
15Fukutake, 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)

  • A0263 CONDIMENT SAUCE (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1452 SOYBEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0139 LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
  • F0014 FULLY HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0101 LACTIC ACID FERMENTED
  • H0173 SALTED
  • H0232 ALCOHOL FERMENTED
  • H0253 CURED OR AGED
  • H0319 WHEAT ADDED
  • J0135 PASTEURIZED BY HEAT
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION