reduced sodium Soy sauce

Discussion

reduced sodium Soy sauce Food Facts

Soy sauce, reduced sodium, made from hydrolyzed vegetable protein food facts

USDA SR27 Database Food #16425 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 tbsp = 15 grams
of SOY SAU,RED NA,MADE FROM HYDROLYZED VEG PROT
7 data points used
Current Multiple = 1
16425
Measurement Choices:
1 tbsp   1 tsp
.25 cup  

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
14 kcal
 
56 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.17 g
 
0.05 g
 
1.23 g
 
0.05 g
 
9.5 g
 
2.06 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.006 mg
 
0 mcg
 
0.005 mg
 
0.006 mg
 
0.068 mg
 
0.022 mg
 
1 mcg
 
5.2 mg
 
0.1 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2 mg
 
0.007 mg
 
0.06 mg
 
5 mg
 
0.023 mg
 
465 mg
 
434 mg
 
0.04 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.84 g
 
0.01 g
 
0.45 g
 
0.02 g
 
0 g
 
0.36 g
 
0 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.05 g
 
Fat Calories = 0.4 kcals = 3% of total
0.002 g
nmb/Ω6   0.17:1
0.012 g
Ω6/Ω3   6:1
Fats and sterols.
Footnotes:

This food, briefly described as SOY SAU,RED NA,MADE FROM HYDROLYZED VEG PROT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Glucose (dextrose) Maltose Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Choline, total is a precursor for acetylcholine, phospholipids and betaine.