A fast summary built from the current nutrition profile per 100g.
Miso sauce, a traditional Japanese condiment, is made by fermenting soybeans with salt and a type of fungus called koji. This savory paste has a rich umami flavor and is a staple in Japanese cuisine, often used in soups, marinades, and dressings. Miso's origins date back to over a thousand years ago, and it has evolved into various regional varieties, each offering unique flavor profiles. Common types include white miso (shiro miso), red miso (aka miso), and mixed miso (awase miso), each varying in taste and saltiness.
Nutritionally, miso sauce is a powerhouse of flavor and health benefits. It contains approximately 429 calories per 100 grams, with a notable fat content of 41 grams, primarily from healthy unsaturated fats. While it is relatively low in protein (3.40g) and carbohydrates (14.00g), its fermentation process enhances the bioavailability of nutrients and probiotics, supporting digestive health. Miso can be used creatively in both traditional dishes and modern culinary applications, adding depth to various meals while contributing beneficial nutrients.
Miso sauce contains approximately 429 calories per 100 grams. This calorie density is primarily due to its fat content, as it is rich in healthy fats derived from the fermentation process of soybeans.
Yes, miso sauce is considered healthy due to its probiotic content, which supports gut health, and its rich nutrient profile that includes vitamins, minerals, and antioxidants. However, it should be consumed in moderation due to its sodium content.
Miso sauce should be stored in a cool, dark place, and once opened, it should be refrigerated to maintain freshness. It can last up to a year if kept unopened and can last 6 months once opened.
Eating miso sauce provides numerous benefits including improved digestion due to probiotics, a boost in nutrient absorption, and a rich source of antioxidants. It may also contribute to heart health and support overall wellness.
A recommended portion size is about 15 grams, or one tablespoon, which can be consumed 2-3 times a week as part of a balanced diet.
