1 serving (50 grams) contains 100 calories, 5.0 grams of protein, 0.5 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
Calories |
473.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23.7 mg | 1% | |
| Total Carbohydrates | 94.6 g | 34% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 11.8 g | ||
| protein | 23.7 g | 47% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.3 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 236.6 mg | 5% | |
* 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 Koji
Koji is a fermented food ingredient made by inoculating grains such as rice, barley, or soybeans with the fungus Aspergillus oryzae. Originating in Japan, koji has been a cornerstone of Asian cuisines for centuries, used in making miso, soy sauce, sake, and other fermented products. Rich in enzymes, it aids in breaking down proteins, fats, and carbohydrates, enhancing both flavor and digestibility. Koji is a source of vitamins, minerals, and beneficial compounds that support gut health. Its fermentation process can boost the bioavailability of certain nutrients, making it a powerful addition to dishes. However, some koji-based products may be high in sodium, depending on preparation, so they should be consumed in moderation. Known for its umami-enhancing properties, koji adds depth and complexity to recipes while contributing to a healthy, balanced diet when used mindfully.
