Soy sauce (made with soy and wheat), shoyu, sodium reduced
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 75140 | Water | ||
| 9920 | ASH, TOTAL | ||
| 9050 | Protein | ||
| 3598 | Sodium, Na | ||
| 500 | Sugars, total | ||
| 352 | Potassium, K | ||
| 300 | Glucose (dextrose) | ||
| 300 | Total lipid (fat) | ||
| 200 | Galactose | ||
| 166 | Phosphorus, P | ||
| 69 | Magnesium, Mg | ||
| 38.6 | Betaine | ||
| 30 | Calcium, Ca | ||
| 1.35 | Iron, Fe | ||
| 1.14 | Niacin | ||
| 1.008 | Manganese, Mn | ||
| 0.79 | Zinc, Zn | ||
| 0.425 | Pantothenic acid | ||
| 0.41 | Vitamin E (alpha-tocopherol) | ||
| 0.24 | Riboflavin | ||
| 0.16 | Vitamin B-6 | ||
| 0.05 | Tocopherol, gamma | ||
| 0.049 | Copper, Cu | ||
| 0.044 | Folic acid | ||
| 0.04 | Thiamin | ||
| 0.01 | Tocopherol, beta | ||
| 0.01 | Tocopherol, delta |