Misos: Nutrition Facts and Calories
This category covers fermented soybean pastes, commonly used in Japanese cuisine. Products include white miso (shiro miso), yellow miso (shinshu miso), and red miso (aka miso), often sold in tubs or jars. Miso is a traditional ingredient made from soybeans, koji (a type of mould), and salt, and sometimes rice or barley. The ingredient list typically shows these components, with the primary ingredient listed first. Nutrition labels provide information on energy, fat, saturated fat, carbohydrates, sugars, protein, and salt content per serving. As miso is made with salt, it is generally a significant source of sodium. The Food Standards Agency advises that adults should consume no more than 6g of salt per day. Some miso products may also contain added sugars, depending on the specific recipe and fermentation process. The Eatwell Guide recommends limiting intake of foods high in salt. All values are shown per 100 g so products can be compared.
29 products · values per 100 g
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