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Soy Sauce Nutrition Facts

4 calories in 1 tsp

Soy sauce made from soy (tamari)
Weight Loss Rating:
Total Calories:4 calories in 1 tsp
Serving Weight:1 tsp = 6g ≈ 0.013lb ≈ 0.21oz
Caloric Density:0.60 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:61% proteins; 37% carbohydrates; 1% fats
Fats:6 mg
Carbohydrates:0.33 g (1 calorie, 6% by weight)
Proteins:0.63 g (2 calories, 11% by weight)
Alcohol:~
Water:3.96 g (66% by weight)
Fat Composition:67% polyunsaturated; 17% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:48 mg (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 tsp
Food Group:Legumes and Legume Products
USDA #:16124
Tags: soya sauce;
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Tomato products, canned, sauce, spanish style
Tomato products, canned, sauce, with herbs and cheese
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:3 mcg
Vitamin B-2:9 mcg
Vitamin B-3:237 mcg
Vitamin B-5:22.20 mcg
Vitamin B-6:12 mcg
Vitamin B-9:1.08 mcg
Food folate:1.08 mcg
Dietary Folate Equivalent:1.08 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:2.30 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):1.20 mg
Copper (Cu):7.80 mcg
Fluoride (F):~
Iron (Fe):142.80 mcg
Magnesium (Mg):2.40 mg
Manganese (Mn):29.40 mcg
Phosphorus (P):7.80 mg
Potassium (K):12.72 mg
Selenium (Se):0.05 mcg
Sodium (Na):0.34 g
Zinc (Zn):25.80 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.33 g
Dietary Fiber:48 mg
Sugars Total:0.10 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.63 g
Essential amino acids
Phenylalanine:31.80 mg
Leucine:43.80 mg
Methionine:9.60 mg
Lysine:43.80 mg
Isoleucine:28.80 mg
Valine:31.20 mg
Threonine:24 mg
Tryptophan:10.80 mg
Histidine:12.60 mg
Arginine:24 mg
Non-essential amino acids
Alanine:31.80 mg
Aspartic acid:52.80 mg
Betaine:~
Cystine:6 mg
Glutamic acid:0.14 g
Glycine:25.80 mg
Hydroxyproline:~
Proline:48 mg
Serine:28.80 mg
Tyrosine:20.40 mg
Fats Total:6 mg
Saturated fatty acids:600 mcg
Monounsaturated fatty acids:600 mcg
Polyunsaturated fatty acids:2.40 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:480 mcg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:180 mcg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:600 mcg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:300 mcg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.07 g
Caffeine:~
Theobromine:~
Product Type:Soy
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2T4
Did you know?...Okra is native to tropical areas of Africa, and was cultivated in Egypt in the 12th century.
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