Soy Sauce

Soy sauce made from hydrolyzed vegetable protein

Nutrition facts per 100 g · edible portion

Soy

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4 forms & preparations

Soy sauce made from hydrolyzed vegetable protein Soy sauce made from soy (tamari) Soy sauce made from soy and wheat (shoyu) Soy sauce made from soy and wheat (shoyu), low sodium

Vegan Keto-friendly Gluten-free Dairy-free Contains Soy

Dietary labels are inferred automatically from Soy sauce made from hydrolyzed vegetable protein's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

40 kcal Calories

2.4 g Protein

7.7 g Carbs

0.1 g Fat

Fair nutrient density 21/100

How many beneficial nutrients Soy sauce made from hydrolyzed vegetable protein delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Soy sauce made from hydrolyzed vegetable protein come from — the split across carbs, fat & protein.

40 kcal / serving

75% from carbs

Carbs 75%

7.7 g per serving
Fat 2%

0.1 g per serving
Protein 24%

2.4 g per serving

What Soy sauce made from hydrolyzed vegetable protein is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Niacin (B3)18% Manganese16% Copper11%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	7.7 g	3%
Dietary Fiber	0.5 g	2%
Total Sugars	1.7 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.1 g	0%
Saturated Fat	0.0 g	0%
Monounsaturated Fat	0.0 g	—
Polyunsaturated Fat	0.0 g	—
Trans Fat	0.0 g	—
Omega-3 Fatty Acids	3.0 mg	—
Omega-6 Fatty Acids	19.0 mg	—
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	—
Myristic Acid	0.0 mg	—
Palmitic Acid	4.0 mg	—
Stearic Acid	1.0 mg	—
Palmitoleic Acid	0.0 mg	—
Oleic Acid	8.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	19.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	2.4 g	5%

Vitamins	Amount	% DV
Vitamin A (RAE)	0.0 mcg	0%
Vitamin C	0.0 mg	0%
Vitamin D	0.0 mcg	0%
Vitamin E	0.0 mg	0%
Vitamin K	0.0 mcg	0%
Thiamin (B1)	0.0 mg	4%
Riboflavin (B2)	0.1 mg	8%
Niacin (B3)	2.8 mg	18%
Vitamin B6	0.1 mg	8%
Folate (B9)	13.0 mcg	3%
Vitamin B12	0.0 mcg	0%
Pantothenic Acid (B5)	0.3 mg	5%
Choline	27.5 mg	5%

Minerals	Amount	% DV
Calcium	5.0 mg	0%
Iron	1.5 mg	8%
Magnesium	6.0 mg	1%
Phosphorus	93.0 mg	7%
Potassium	152.0 mg	3%
Sodium	5,689.0 mg	247%
Zinc	0.3 mg	3%
Copper	0.1 mg	11%
Manganese	0.4 mg	16%
Selenium	0.8 mcg	1%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	14.1 g	—

About Soy sauce made from hydrolyzed vegetable protein

Soy sauce is a savory, deep-brown liquid condiment made by fermenting soybeans and usually roasted wheat with salt, water, and a cultured mold, a process that can take months to develop its complex flavor. A cornerstone of East and Southeast Asian cooking for centuries, it delivers a salty, earthy, richly umami taste that seasons and deepens almost any dish. Many styles exist, from light and dark Chinese soy sauces to Japanese shoyu, naturally brewed versus quicker chemically produced versions, and wheat-free tamari for those avoiding gluten.

Soy sauce is high in sodium but used in small amounts, and it contributes trace amino acids and antioxidants from fermentation. It is used to season stir-fries, marinades, dipping sauces, soups, noodles, fried rice, and glazes, and as an all-purpose table condiment. A splash adds savory depth wherever a dish needs a lift. Choose a naturally brewed soy sauce for the fullest flavor, and store the bottle in a cool, dark place, refrigerating it after opening to preserve its aroma.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Soy sauce made from hydrolyzed vegetable protein?

There are 40 calories in 100 g of Soy sauce made from hydrolyzed vegetable protein, or about 23 calories in 0.25 cup (58 g).

How much protein is in Soy sauce made from hydrolyzed vegetable protein?

Soy sauce made from hydrolyzed vegetable protein contains 2.4 g of protein per 100 g.

How many carbs are in Soy sauce made from hydrolyzed vegetable protein?

Soy sauce made from hydrolyzed vegetable protein has 7.7 g of carbohydrates per 100 g.

How much fat is in Soy sauce made from hydrolyzed vegetable protein?

Soy sauce made from hydrolyzed vegetable protein provides 0.1 g of total fat per 100 g.

What is Soy sauce made from hydrolyzed vegetable protein a good source of?

Soy sauce made from hydrolyzed vegetable protein is a good source of Niacin (B3), Manganese and Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.