1 serving (15 grams) contains 10 calories, 0.5 grams of protein, 0.0 grams of fat, and 2.0 grams of carbohydrates.
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Nutrition Information
Calories |
157.7 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7886.4 mg | 342% | |
| Total Carbohydrates | 31.5 g | 11% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 15.8 g | ||
| protein | 7.9 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 78.9 mg | 6% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 157.7 mg | 3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Japanese sauce
Japanese sauce, a staple in Japanese cuisine, encompasses a variety of condiments that enhance flavor in dishes. Common types include soy sauce, teriyaki sauce, ponzu, and miso-based sauces. Soy sauce, made from fermented soybeans, wheat, salt, and water, offers a rich umami taste but is typically high in sodium. Teriyaki sauce blends soy sauce, mirin, sugar, and ginger, providing sweetness and depth, often used in marinades and glazes. Ponzu combines soy sauce, citrus juice, and vinegar for a tangy profile. Miso-based sauces incorporate fermented soybean paste rich in probiotics, which may support gut health. While these sauces add bold flavors, moderation is key due to potential high salt and sugar content. Opting for low-sodium or naturally fermented versions can offer a healthier choice. Japanese sauces are integral to traditional dishes like sushi, ramen, and stir-fry, reflecting the balance and harmony central to Japanese culinary traditions.
