198 kcal
Energy
6.0 g
Fat
1.1 g
Saturates
6.2 g
Sugar
9.3 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 198 (831 kJ) | |
| from Carbohydrate | 106 (443 kJ) | |
| from Fat | 54 (226 kJ) | |
| from Protein | 47 (196 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 26.5 g | |
| Dietary Fiber | 5.4 g | |
| Starch | ~ | |
| Sugars | 6.2 g | |
| Sucrose | 0.0 mg | |
| Glucose | 0.0 mg | |
| Fructose | 6,000.0 mg | |
| Lactose | 0.0 mg | |
| Maltose | 200.0 mg | |
| Galactose | 0.0 mg | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 1.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | 0.0 mg | |
| Myristic Acid | 17.0 mg | |
| Pentadecanoic Acid | 0.0 mg | |
| Palmitic Acid | 833.0 mg | |
| Margaric Acid | 11.0 mg | |
| Stearic Acid | 222.0 mg | |
| Arachidic Acid | 0.0 mg | |
| Behenic Acid | 56.0 mg | |
| Lignoceric Acid | 0.0 mg | |
| Monounsaturated Fat | 1.2 g | |
| Myristoleic Acid | 0.0 mg | |
| 15:1 | 22.0 mg | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 33.0 mg | |
| Oleic Acid | 1,158.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 28.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 3.2 g | |
| Linoleic Acid | 2,754.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 450.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | 0.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 450.0 mg | |
| Omega-6 Fatty Acids | 2,754.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 11.7 g | |
| Essential Aminos | ||
| Histidine | 243.0 mg | |
| Isoleucine | 508.0 mg | |
| Leucine | 820.0 mg | |
| Lysine | 478.0 mg | |
| Methionine | 129.0 mg | |
| Phenylalanine | 486.0 mg | |
| Threonine | 479.0 mg | |
| Tryptophan | 155.0 mg | |
| Valine | 547.0 mg | |
| Non-essential Aminos | ||
| Alanine | 500.0 mg | |
| Arginine | 784.0 mg | |
| Aspartic Acid | 1,171.0 mg | |
| Cystine | 0.0 mg | |
| Glutamic Acid | 1,915.0 mg | |
| Glycine | 447.0 mg | |
| Proline | 619.0 mg | |
| Serine | 601.0 mg | |
| Tyrosine | 352.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 43.0 g |
| Ash | 12.8 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 72.2 mg | |
| Vitamin A | 87 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 0.9 mg | |
| Vitamin B5 (pantothenic acid) | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 19 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 29 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 57.0 mg | |
| Copper | 0.4 mg | |
| Fluoride | ~ | |
| Iron | 2.5 mg | |
| Magnesium | 48.0 mg | |
| Manganese | 0.9 mg | |
| Phosphorus | 159.0 mg | |
| Potassium | 210.0 mg | |
| Sodium | 3,728.0 mg | |
| Zinc | 2.6 mg | |
About Miso
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus k?jikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Read More
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus k?jikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.