| Nutrient (per 100 g) | Soy sauce made from hydrolyzed vegetable protein | Ketchup, restaurant |
|---|---|---|
| Calories | 60 kcal | 117 kcal |
| Protein | 7 g | 1.1 g |
| Carbohydrates | 7.8 g | 26.8 g |
| Fat | 0.5 g | 0.6 g |
| Fibre | 0.5 g | 0 g |
| Sugar | 1.3 g | 0 g |
| Sodium | 6820 mg | 949 mg |
All values per 100 g. Source: USDA FoodData Central.
Soy sauce made from hydrolyzed vegetable protein provides 60 kcal per 100 g, with 7 g of protein, 7.8 g of carbohydrates and 0.5 g of fat. 0.25 cups of Soy sauce made from hydrolyzed vegetable protein (58 g) provides about 35 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 60 kcal |
| Protein | 7 g |
| Carbohydrates | 7.8 g |
| Fat | 0.5 g |
| Fiber | 0.5 g |
| Sugar | 1.3 g |
| Sodium | 6820 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 0.25 cups | 58 g | 35 kcal |
| 1 tbsp | 18 g | 11 kcal |
| 1 tsp | 6 g | 4 kcal |
| 100 g | 100 g | 60 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Soy sauce made from hydrolyzed vegetable protein is a flavor enhancer derived from the enzymatic breakdown of vegetable proteins, primarily sourced from soybeans or wheat. This method of production allows for a quicker fermentation process, yielding a rich, umami taste that is popular in various cuisines, especially in Asian dishes. Unlike traditional soy sauce, this variant often has a lower sodium content, making it a suitable alternative for health-conscious consumers seeking to reduce their salt intake. Nutritionally, this soy sauce variant contains approximately 60 calories per 100 grams, with a protein content of 7 grams, carbohydrates at 7.8 grams, and only 0.5 grams of fat. Its low-fat profile, combined with the presence of essential amino acids, makes it an appealing choice for those looking to enhance their meals without adding significant calories. This sauce can be used in marinades, dressings, and as a dipping sauce, making it a versatile ingredient in the kitchen.
Soy sauce made from hydrolyzed vegetable protein contains approximately 60 calories per 100 grams, making it a low-calorie option for flavor enhancement in various dishes.
Yes, it can be considered healthy due to its low fat content and high protein levels, providing essential amino acids while enhancing the flavor of meals without adding excessive calories.
It should be stored in a cool, dark place, and once opened, it is best kept refrigerated to maintain its flavor and quality, typically lasting for 2-3 months.
The benefits include supporting muscle repair, providing a low-calorie flavor enhancer, and being a source of essential amino acids, making it suitable for various dietary preferences.
A recommended serving size is about 15 grams (1 tablespoon), and it can be consumed 2-3 times per week, depending on dietary needs and sodium intake considerations.
0.25 cups of Soy sauce made from hydrolyzed vegetable protein (58 g) has about 35 kcal — 4.1 g protein, 4.5 g carbohydrates and 0.3 g fat (calculated from the USDA values per 100 g).
1 tbsp of Soy sauce made from hydrolyzed vegetable protein (18 g) has about 11 kcal — 1.3 g protein, 1.4 g carbohydrates and 0.1 g fat (calculated from the USDA values per 100 g).
1 tsp of Soy sauce made from hydrolyzed vegetable protein (6 g) has about 4 kcal — 0.4 g protein, 0.5 g carbohydrates and 0 g fat (calculated from the USDA values per 100 g).