Soy Sauce & Fermented Pastes

Glycine max
part of: Soybean

Fermented soy products including various soy sauces, miso pastes, tempeh, and natto.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

Safety

  • › Toxicity: Contains trypsin inhibitors. Requires preparation.

Nutrition (per 100g)

Energy 183kcal
Protein 12.9g
Carbs 19.7g
Fat 5.1g
Fibre 4.3g Sugar 10.4g
Mass Distribution

What it costs the planet (per kilo)

Carbon 8.14kg
Freshwater 519.01L
Land 13.39m²

Where it comes from

In the kitchen

Used as

protein centerpiece

Classic dishes
  • edamame
  • soy milk
  • tofu
  • tofu skin
  • soy sauce
  • fermented bean paste
  • natto
  • tempeh
  • miso
  • kinako
  • doenjang
  • cheonggukjang
  • ganjang
  • textured vegetable protein
  • hummus

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Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

made fromSoybean, seeds shares a sourceHot and Sour Soup shares a sourceMeat Alternatives shares a sourceSoy & Peanut Oils shares a sourceSoy Milk & Dairy Alternatives shares a sourceSoybeans & Edamame shares a sourceTofu
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