Soy sauce made from hydrolyzed vegetable protein
Nutrition Facts
Per serving (100 g)
Detailed Breakdown
| Fiber | 0.50 g | 2% DV |
| Sugar | 1.30 g | 3% DV |
| Saturated Fat | 0.04 g | 0% DV |
| Sodium | 6,820.00 mg | 297% DV |
| Calcium | 17.00 mg | 2% DV |
| Iron | 0.33 mg | 2% DV |
| Potassium | 447.00 mg | 10% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Understanding Soy sauce made from hydrolyzed vegetable protein Nutrition
Per serving of 100g, Soy sauce made from hydrolyzed vegetable protein provides 60 calories with a macronutrient split of roughly 44% protein, 49% carbohydrates, and 7% fat. This makes it a carbohydrate-dominant, moderate-calorie food within the Legumes & Beans category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, Soy sauce made from hydrolyzed vegetable protein stands out for its moderate protein (7.0g) — useful in mixed meals; high sodium (6,820mg, ~297% DV) — mind portions if monitoring blood pressure; good potassium (447mg) — heart and muscle function.
How it fits in a balanced diet: With protein contributing roughly 44% of calories, this food can serve as a primary protein source in a meal. Pair with vegetables and a complex carbohydrate to create a balanced plate.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.