Soy Sauce
Soy sauce made from soy and wheat (shoyu), low sodium
Nutrition facts per 100 g · edible portion
SoyDietary labels are inferred automatically from Soy sauce made from soy and wheat (shoyu), low sodium'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 21/100
How many beneficial nutrients Soy sauce made from soy and wheat (shoyu), low sodium 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), low sodium come from — the split across carbs, fat & protein.
61% from carbs
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Carbs 61%8.5 g per serving
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Fat 1%0.1 g per serving
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Protein 37%5.2 g per serving
What Soy sauce made from soy and wheat (shoyu), low sodium is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
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 | 8.5 g | |
| Dietary Fiber | 0.8 g | |
| Total Sugars | 1.7 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 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 | 4.0 mg | — |
| Omega-6 Fatty Acids | 32.0 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 | 8.0 mg | — |
| Stearic Acid | 1.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 11.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 32.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 5.2 g | |
| Histidine | 134.0 mg | — |
| Isoleucine | 245.0 mg | — |
| Leucine | 414.0 mg | — |
| Lysine | 294.0 mg | — |
| Methionine | 75.0 mg | — |
| Phenylalanine | 272.0 mg | — |
| Threonine | 209.0 mg | — |
| Tryptophan | 74.0 mg | — |
| Valine | 256.0 mg | — |
| Alanine | 227.0 mg | — |
| Arginine | 357.0 mg | — |
| Aspartic Acid | 555.0 mg | — |
| Cystine | 91.0 mg | — |
| Glutamic Acid | 1,218.0 mg | — |
| Glycine | 229.0 mg | — |
| Proline | 380.0 mg | — |
| Serine | 299.0 mg | — |
| Tyrosine | 188.0 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) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 3.4 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 16.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 32.7 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 17.0 mg | |
| Iron | 2.0 mg | |
| Magnesium | 34.0 mg | |
| Phosphorus | 110.0 mg | |
| Potassium | 180.0 mg | |
| Sodium | 3,333.0 mg | |
| Zinc | 0.4 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.4 mg | |
| Selenium | 0.8 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 | 15.2 g | — |
About Soy sauce made from soy and wheat (shoyu), low sodium
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 soy and wheat (shoyu), low sodium?
There are 53 calories in 100 g of Soy sauce made from soy and wheat (shoyu), low sodium, or about 8 calories in 1 tbsp (14 g).
How much protein is in Soy sauce made from soy and wheat (shoyu), low sodium?
Soy sauce made from soy and wheat (shoyu), low sodium contains 5.2 g of protein per 100 g.
How many carbs are in Soy sauce made from soy and wheat (shoyu), low sodium?
Soy sauce made from soy and wheat (shoyu), low sodium has 8.5 g of carbohydrates per 100 g.
How much fat is in Soy sauce made from soy and wheat (shoyu), low sodium?
Soy sauce made from soy and wheat (shoyu), low sodium provides 0.1 g of total fat per 100 g.
What is Soy sauce made from soy and wheat (shoyu), low sodium a good source of?
Soy sauce made from soy and wheat (shoyu), low sodium is an excellent source of Niacin (B3) (21% DV) and a good source of Manganese, Copper, Iron, Protein, Riboflavin (B2) and Vitamin B6 (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), low sodium with…
- Soy sauce made from soy and wheat (shoyu), low sodium vs Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables
- Soy sauce made from soy and wheat (shoyu), low sodium vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate
- Soy sauce made from soy and wheat (shoyu), low sodium vs Soybeans, mature seeds, sprouted, cooked, steamed
- Soy sauce made from soy and wheat (shoyu), low sodium vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
- Soy sauce made from soy and wheat (shoyu), low sodium vs Tofu, dried-frozen (koyadofu)
- Soy sauce made from soy and wheat (shoyu), low sodium vs Soy flour, full-fat, raw, crude protein basis (N x 6.25)