Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
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 |
|---|---|---|---|
| 63330 | Water | ||
| 13740 | Significant | ASH, TOTAL | |
| 8189.999999999999 | Protein | ||
| 5630 | Sugars, total | ||
| 3098 | Potassium, K | ||
| 3020 | Glucose (dextrose) | ||
| 2890 | Sodium, Na | ||
| 2420 | Maltose | ||
| 310 | Total lipid (fat) | ||
| 300 | Fiber, total dietary | ||
| 100 | Fructose | ||
| 89 | Phosphorus, P | ||
| 80 | Sucrose | ||
| 34 | Magnesium, Mg | ||
| 11 | Calcium, Ca | ||
| 0.6 | Betaine | ||
| 0.453 | Niacin | ||
| 0.43 | Iron, Fe | ||
| 0.25 | Zinc, Zn | ||
| 0.151 | Manganese, Mn | ||
| 0.148 | Pantothenic acid | ||
| 0.049 | Copper, Cu | ||
| 0.043 | Riboflavin | ||
| 0.037 | Vitamin B-6 | ||
| 0.03 | Thiamin | ||
| 0.004 | Folic acid |