Know what’s on your plate

Soy sauce

Calories & nutrition facts

reduced sodium, made from hydrolyzed vegetable protein

calorieskcal per 100 g

Protein8.2 g

Carbs14 g

Fat0.3 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 90 kcal —
Protein 8.2 g 16%
Carbohydrate 14 g 5%
Fat 0.3 g 0%
Saturated fat 0 g 0%
Fibre 0.3 g 1%
Sugars 5.6 g —
Sodium 2890 mg 126%
Cholesterol 0 mg 0%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0 µg 0%
Vitamin E 0 mg 0%
Vitamin K 0 µg 0%
Thiamin (B1) 0.03 mg 3%
Riboflavin (B2) 0.04 mg 3%
Niacin (B3) 0.45 mg 3%
Pantothenic acid (B5) 0.15 mg 3%
Vitamin B6 0.04 mg 2%
Folate (B9) 4 µg 1%
Vitamin B12 0 µg 0%
Choline 31.6 mg 6%

Minerals

Calcium 11 mg 1%
Iron 0.43 mg 2%
Magnesium 34 mg 8%
Phosphorus 89 mg 7%
Potassium 3098 mg 66%
Zinc 0.25 mg 2%
Copper 0.05 mg 5%
Manganese 0.15 mg 7%
Selenium 0.9 µg 2%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	90	8.2 g	14 g	0.3 g
1 × tbsp	15 g	14	1.2 g	2.1 g	0 g
1 × tsp	4.9 g	4	0.4 g	0.7 g	0 g
1 × cup	58 g	52	4.8 g	8.2 g	0.2 g
2 × tbsp	30 g	27	2.5 g	4.2 g	0.1 g
½ × tbsp	7.5 g	7	0.6 g	1.1 g	0 g
3 × tbsp	45 g	41	3.7 g	6.4 g	0.1 g
4 × tbsp	60 g	54	4.9 g	8.5 g	0.2 g

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Questions about Soy sauce

What is the difference between light and dark soy sauce?

Chinese light soy sauce is thin, savoury and mainly used to season; dark soy sauce is thicker, often slightly sweeter, and adds a deep colour to braises and marinades. They are not direct swaps: start with less dark soy sauce and adjust the seasoning.

Can you use tamari instead of soy sauce?

Yes. Tamari is often richer and less sharp, so use the same amount at first and taste before adding more. It is not always gluten-free; check that the bottle specifically says so if you need to avoid gluten.

What can you use instead of soy sauce?

For a similar savoury flavour, use tamari or coconut aminos, tasting as you go because their saltiness differs. In a pinch, a little miso thinned with water can season soups, noodles or marinades, though it will make them cloudy.

When should you add soy sauce while cooking?

Add it towards the end of a stir-fry so its flavour stays distinct and it does not scorch in a very hot pan. For a marinade, mix it with aromatics such as ginger and garlic; pat food dry before searing so it browns rather than steams.

How should you store soy sauce after opening?

Keep the bottle tightly closed in a cool, dark cupboard; refrigeration helps preserve its flavour for longer, especially if you use it slowly. Pour out what you need rather than dipping food or a used spoon into the bottle.

What dishes use soy sauce?

It seasons fried rice, stir-fried noodles and dumpling dipping sauce, and adds savouriness to Japanese ramen broth and teriyaki glaze. Mix it with rice vinegar, sesame oil and a little sugar for a quick dressing.

Is soy sauce gluten-free?

Many traditional soy sauces are made with wheat as well as soy, so they are not gluten-free. Tamari is often made with little or no wheat, but recipes vary; choose a bottle labelled gluten-free rather than relying on its name.

Is shoyu different from soy sauce?

Shoyu is the Japanese word for soy sauce and commonly refers to Japanese-style sauce brewed from soybeans and wheat. It is one style of soy sauce, with a rounded, savoury flavour; recipes and brewing methods differ between products.

Source: USDA FoodData Central 172474 · per 100 g · carbohydrate per EU label, fibre excluded