Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.1
Carbohydrate38.5
Protein4.3
Dietary fibre0.0
Alcohol0.0
Water55.0
Energy content
Energy contentenergiprosent
Fat10
Carbohydrate81
Protein9
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 805 kJ (190 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat9%
Carbohydrate81%
Dietary fibre0%
Protein9%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource38.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.4 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.4 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)5 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents13 %
Vitamin B6 (pyridoxine)20 %
Vitamin B9 (folate)9 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)11 %
Sodium (Na)
Potassium (K)11 %
Magnesium (Mg)43 %
Phosphorus (P)11 %
Trace elementsSourceQuantity
Iron (Fe)41 %
Zinc (Zn)3 %
Selenium (Se)9 %
Copper (Cu)1 %
Iodine (I)4 %

Classification

Food ID: 10.217

Scientific name: Glycine max (L.) Merr.

FoodEx2: Soy sauce (A044R)

Facets
F02 Part-natureSauces from fermented/hydrolised sources and similar (as part-nature) (A0EPF)
F04 IngredientSoyabeans (without pods) (A012F)
F10 Qualitative-infoSweet / mild (A0CQM)
F28 ProcessFermentation (A0CQZ)

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0232

Imputation of a component from one or more components from related food

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Salt (NaCl) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin B2 (riboflavin) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iron (Fe) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Starch in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodDifference

Zinc (Zn) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:2n-6 (linoleic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B9 (folate) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B1 (thiamin) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Calcium (Ca) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin D in Soy sauce, sweet

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B3 (niacin) in Soy sauce, sweet

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iodine (I) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C14:0 (myristic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sodium (Na) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Trans fatty acids in Soy sauce, sweet

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Potassium (K) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C12:0 (lauric acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:0 (stearic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C16:0 (palmitic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Polyunsaturated fatty acids in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

C20:4n-6 (arachidonic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Retinol in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Omega-6 in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C16:1 sum (palmitoleic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Cholesterol in Soy sauce, sweet

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Magnesium (Mg) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Carbohydrate in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Sugar, free in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

C20:5n-3 (eicosapentaenoic acid, EPA) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, added in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Niacin equivalents in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Alcohol in Soy sauce, sweet

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B12 (cobalamin) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B6 (pyridoxine) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin A (RAE) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Beta-carotene in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Saturated fatty acids in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Fat in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Phosphorus (P) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Water in Soy sauce, sweet

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C18:3n-3 (alpha-linolenic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Protein in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Vitamin E in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Selenium (Se) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Soy sauce, sweet

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, total in Soy sauce, sweet

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

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