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Soy sauce made from soy and wheat (shoyu)

Ingredient code 16123

Values come from the USDA FNDDS survey nutrient database, which derives ingredient-level nutrient content from USDA's Standard Reference and Foundation Foods analyses. They are per 100 g of the ingredient as described, not per serving.

Nutrient values (32)

33 more nutrients — out of 65 measured per 100g — were recorded at zero and aren't shown below.

NutrientValue / 100gUnitSource
Water71.15GSR Legacy
Energy53KCALSR Legacy
Protein8.14GSR Legacy
Total lipid (fat)0.57GSR Legacy
Carbohydrate, by difference4.93GSR Legacy
Fiber, total dietary0.8GSR Legacy
Sugars, Total0.4GSR Legacy
Calcium, Ca33MGSR Legacy
Iron, Fe1.45MGSR Legacy
Magnesium, Mg74MGSR Legacy
Phosphorus, P166MGSR Legacy
Potassium, K435MGSR Legacy
Sodium, Na5,493MGSR Legacy
Zinc, Zn0.87MGSR Legacy
Copper, Cu0.043MGSR Legacy
Selenium, Se0.5UGSR Legacy
Thiamin0.033MGSR Legacy
Riboflavin0.165MGSR Legacy
Niacin2.196MGSR Legacy
Vitamin B-60.148MGSR Legacy
Folate, total14UGSR Legacy
Folate, food14UGSR Legacy
Folate, DFE14UGSR Legacy
Choline, total18.3MGSR Legacy
Fatty acids, total saturated0.073GSR Legacy
SFA 16:00.058GSR Legacy
SFA 18:00.007GSR Legacy
Fatty acids, total monounsaturated0.088GSR Legacy
MUFA 18:10.08GSR Legacy
Fatty acids, total polyunsaturated0.263GSR Legacy
PUFA 18:20.234GSR Legacy
PUFA 18:30.029GSR Legacy

Sourced from USDA FoodData Central — Foundation Foods; not yet through an editorial verification pass.

USDA release 2026-04-30. All values are per 100 g unless stated otherwise.