Soy sauce made from soy and wheat (shoyu), low sodium provides 57 kcal per 100 g, with 9.1 g of protein, 5.6 g of carbohydrates and 0.3 g of fat. 1 cup of Soy sauce made from soy and wheat (shoyu), low sodium (255 g) provides about 145 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 57 kcal |
| Protein | 9.1 g |
| Carbohydrates | 5.6 g |
| Fat | 0.3 g |
| Fiber | 0.7 g |
| Sugar | 0.5 g |
| Sodium | 3600 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 cup | 255 g | 145 kcal |
| 1 tbsp | 14.2 g | 8 kcal |
| 1 tsp | 4.5 g | 3 kcal |
| 100 g | 100 g | 57 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Soy sauce made from soy and wheat, commonly known as shoyu, is a traditional Japanese condiment that has been a staple in Asian cuisine for centuries. This fermented product is created by combining soybeans, wheat, salt, and water, and undergoing a process of fermentation with specific molds and yeasts. The result is a rich, umami flavor that enhances a variety of dishes, from sushi to stir-fries, and adds depth to marinades and dipping sauces. Low-sodium versions of shoyu are especially popular among health-conscious consumers who seek to enjoy the distinctive taste without the high salt content.
Nutritionally, low-sodium shoyu offers a balanced profile with 57 calories per 100 grams, making it a low-calorie seasoning option. It provides 9.1 grams of protein, which contributes to muscle repair and growth, while also containing 5.6 grams of carbohydrates. With only 0.3 grams of fat, it is a heart-friendly condiment. Its low sodium content (only 125 mg per 100g) makes it suitable for those monitoring their sodium intake, while still delivering flavor. Shoyu can be used in salad dressings, marinades, or as a table condiment to elevate everyday meals.
Soy sauce made from soy and wheat (shoyu), low sodium contains approximately 57 calories per 100 grams. This low-calorie content makes it an excellent option for flavoring dishes without adding significant calories to your meals.
Yes, low-sodium shoyu is considered a healthy condiment when used in moderation. It is low in calories, contains beneficial amino acids, and has a lower sodium content compared to regular soy sauce, making it a heart-friendly choice.
Soy sauce should be stored in a cool, dark place. After opening, it is best to refrigerate it to maintain its flavor and quality. Proper storage can extend its shelf life significantly.
The main benefits include its rich umami flavor, low calorie count, and lower sodium level compared to regular soy sauce. It also provides a source of protein and can enhance the taste of a variety of dishes while supporting a balanced diet.
It is generally recommended to use about 1 tablespoon (15g) of low-sodium shoyu per serving, and consuming it 2-3 times per week is a reasonable frequency. However, individual dietary needs may vary, so it's best to adjust based on personal health goals.