Soy Sauce

Soy sauce is a dark brown liquid condiment made by fermenting soybeans with roasted wheat, salt, and water, then pressing the mixture to extract the liquid. It is a staple seasoning in East Asian cooking, used to add saltiness and umami to marinades, stir-fries, dipping sauces, and soups.

Nutritionally, soy sauce is notable mainly for its sodium content. Per 100 ml it provides about 53 kcal, 4.9 g of carbohydrates, 8.1 g of protein, and 0.6 g of fat, with 0.8 g of dietary fiber, 5490 mg of sodium, and 33 mg of calcium. Because it is used in small amounts, a typical serving contributes far less than these per-100 ml values.

Because soy sauce is very concentrated in salt, it is usually measured in teaspoons or tablespoons rather than large volumes. Measure it carefully when logging, and use the serving sizes below.

Food state

Fermented

Edible portion

Liquid condiment, as bottled

Measurement basis

Per 100 ml portion

Nutrition values are reported per 100 ml. A typical 1 tbsp serving (about 15 ml) provides roughly 8 kcal. Use the serving sizes below to estimate portions when logging.