In 100 g (Grams) of Soy sauce made from hydrolyzed vegetable protein there is 0.51 g of Total lipid (fat).

tablespoon teaspoon cup teaspoon liter (l) millilitre (ml) grams (g) kilograms (kg) 100 grams (g) ounce pound

Soy sauce made from hydrolyzed vegetable protein

Soy sauce made from hydrolyzed vegetable protein is a type of Legumes and Legume Products. The most significant nutrients in Soy sauce made from hydrolyzed vegetable protein are listed below.

Water	68.02 g	68.02	g
Energy (calorie)	60 kcal	60	kcal
Energy (joule)	253 kJ	253	kJ
Protein	7 g	7	g
Total lipid (fat)	0.51 g	0.51	g
Ash	16.63 g	16.63	g
Carbohydrate, by difference	7.84 g	7.84	g
Fiber, total dietary	0.5 g	0.5	g
Sugars, total	1.3 g	1.3	g
Sucrose	0 g	0	g
Glucose (dextrose)	0.7 g	0.7	g
Fructose	0 g	0	g
Lactose	0 g	0	g
Maltose	0.6 g	0.6	g
Galactose	0 g	0	g
Calcium, Ca	17 mg	17	mg
Iron, Fe	0.33 mg	0.33	mg
Magnesium, Mg	29 mg	29	mg
Phosphorus, P	94 mg	94	mg
Potassium, K	447 mg	447	mg
Sodium, Na	6820 mg	6820	mg
Zinc, Zn	0.23 mg	0.23	mg
Copper, Cu	0.041 mg	0.041	mg
Manganese, Mn	0.1 mg	0.1	mg
Selenium, Se	0.8 µg	0.8	µg
Vitamin C, total ascorbic acid	0 mg	0	mg
Thiamin	0.042 mg	0.042	mg
Riboflavin	0.109 mg	0.109	mg
Niacin	2.828 mg	2.828	mg
Pantothenic acid	0.269 mg	0.269	mg
Vitamin B-6	0.143 mg	0.143	mg
Folate, total	13 µg	13	µg
Folic acid	0 µg	0	µg
Folate, food	13 µg	13	µg
Folate, DFE	13 µg	13	µg
Choline, total	27.5 mg	27.5	mg
Vitamin B-12	0 µg	0	µg
Vitamin B-12, added	0 µg	0	µg
Vitamin A, RAE	0 µg	0	µg
Retinol	0 µg	0	µg
Carotene, beta	0 µg	0	µg
Carotene, alpha	0 µg	0	µg
Cryptoxanthin, beta	0 µg	0	µg
Vitamin A, IU	0 IU	0	IU
Lycopene	0 µg	0	µg
Lutein + zeaxanthin	0 µg	0	µg
Vitamin E (alpha-tocopherol)	0 mg	0	mg
Vitamin E, added	0 mg	0	mg
Vitamin D (D2 + D3)	0 µg	0	µg
Vitamin D	0 IU	0	IU
Vitamin K (phylloquinone)	0 µg	0	µg
Fatty acids, total saturated	0.04 g	0.04	g
4:0 butanoic, butyric fatty acid	0 g	0	g
6:0 hexanoic, caproic fatty acid	0 g	0	g
8:0 octanoic, caprylic fatty acid	0 g	0	g
10:0 decanoic, capric fatty acid	0 g	0	g
12:0 dodecanoic, lauric fatty acid	0 g	0	g
14:0 tetradecanoic, myristic, common saturated fatty acid	0 g	0	g
16:0 hexadecanoic, palmitic fatty acid	0.027 g	0.027	g
18:0 octadecanoic, stearic fatty acid	0.007 g	0.007	g
Fatty acids, total monounsaturated	0.06 g	0.06	g
16:1 undifferentiated, hexadecenoic, palmitoleic	0 g	0	g
18:1 undifferentiated	0.054 g	0.054	g
20:1 eicosenoic, gadoleic	0 g	0	g
22:1 undifferentiated, docosenoic, erucic	0 g	0	g
Fatty acids, total polyunsaturated	0.147 g	0.147	g
18:2 undifferentiated	0.127 g	0.127	g
18:3 undifferentiated, octadecatrienoic, linolenic	0.02 g	0.02	g
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:4 undifferentiated, eicosatetraenoic, arachidonic	0 g	0	g
20:5 n-3 (EPA)	0 g	0	g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0 g	0	g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0 g	0	g
Fatty acids, total trans	0 g	0	g
Cholesterol	0 mg	0	mg
Alcohol, ethyl	0 g	0	g
Caffeine	0 mg	0	mg
Theobromine	0 mg	0	mg

Nutrients in Soy sauce made from hydrolyzed vegetable protein