Dietary labels are inferred automatically from Soy sauce made from soy and wheat (shoyu)'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.
Fair nutrient density 20/100
How many beneficial nutrients Soy sauce made from soy and wheat (shoyu) 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 soy and wheat (shoyu) come from — the split across carbs, fat & protein.
54% from carbs
-
Carbs 54%7.6 g per serving
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Fat 1%0.0 g per serving
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Protein 45%6.3 g per serving
What Soy sauce made from soy and wheat (shoyu) is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
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 | 7.6 g | |
| Dietary Fiber | 0.8 g | |
| Total Sugars | 1.7 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.0 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 2.0 mg | — |
| Omega-6 Fatty Acids | 16.0 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 | 6.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 16.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 6.3 g | |
| Histidine | 163.0 mg | — |
| Isoleucine | 297.0 mg | — |
| Leucine | 503.0 mg | — |
| Lysine | 357.0 mg | — |
| Methionine | 91.0 mg | — |
| Phenylalanine | 330.0 mg | — |
| Threonine | 254.0 mg | — |
| Tryptophan | 90.0 mg | — |
| Valine | 311.0 mg | — |
| Alanine | 276.0 mg | — |
| Arginine | 433.0 mg | — |
| Aspartic Acid | 674.0 mg | — |
| Cystine | 110.0 mg | — |
| Glutamic Acid | 1,479.0 mg | — |
| Glycine | 278.0 mg | — |
| Proline | 461.0 mg | — |
| Serine | 363.0 mg | — |
| Tyrosine | 228.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 2.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 14.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 18.3 mg | |
| Betaine | 29.8 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 19.0 mg | |
| Iron | 1.9 mg | |
| Magnesium | 43.0 mg | |
| Phosphorus | 125.0 mg | |
| Potassium | 217.0 mg | |
| Sodium | 5,637.0 mg | |
| Zinc | 0.5 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.4 mg | |
| Selenium | 0.5 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 15.3 g | — |
About Soy sauce made from soy and wheat (shoyu)
Soy sauce is the dark, salty, intensely savory liquid made by fermenting soybeans and wheat — a cornerstone of East and Southeast Asian cooking, and the source of much of what we call umami. A few drops deepen the flavor of almost anything.
Used by the splash, it adds little in the way of calories, but its defining nutritional feature is sodium: soy sauce is very high in salt, which is exactly how it seasons. It carries a little protein and trace minerals from the fermentation, but salt is the headline.
A small amount of soy sauce brings a big hit of savory depth, which is the sensible way to use it; reduced-sodium versions are a useful option for anyone watching their salt intake.
Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Soy sauce made from soy and wheat (shoyu)?
There are 53 calories in 100 g of Soy sauce made from soy and wheat (shoyu), or about 5 calories in 1 individual packet (9 g).
How much protein is in Soy sauce made from soy and wheat (shoyu)?
Soy sauce made from soy and wheat (shoyu) contains 6.3 g of protein per 100 g.
How many carbs are in Soy sauce made from soy and wheat (shoyu)?
Soy sauce made from soy and wheat (shoyu) has 7.6 g of carbohydrates per 100 g.
How much fat is in Soy sauce made from soy and wheat (shoyu)?
Soy sauce made from soy and wheat (shoyu) provides 0.0 g of total fat per 100 g.
What is Soy sauce made from soy and wheat (shoyu) a good source of?
Soy sauce made from soy and wheat (shoyu) is a good source of Manganese, Niacin (B3), Protein, Riboflavin (B2), Copper and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related soy
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
Soybeans, mature seeds, sprouted, cooked, steamed
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
Tofu, dried-frozen (koyadofu)
Soy flour, full-fat, raw, crude protein basis (N x 6.25)
Soy meal, defatted, raw, crude protein basis (N x 6.25)
Soy protein concentrate, crude protein basis (N x 6.25), produced by acid wash
Compare Soy sauce made from soy and wheat (shoyu) with…
- Soy sauce made from soy and wheat (shoyu) vs Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables
- Soy sauce made from soy and wheat (shoyu) vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
- Soy sauce made from soy and wheat (shoyu) vs Soybeans, mature seeds, sprouted, cooked, steamed
- Soy sauce made from soy and wheat (shoyu) vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
- Soy sauce made from soy and wheat (shoyu) vs Tofu, dried-frozen (koyadofu)
- Soy sauce made from soy and wheat (shoyu) vs Soy flour, full-fat, raw, crude protein basis (N x 6.25)