Aspartic acid Content of Seasonings and Spices
(Initial S)
140 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
195 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
110 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
342 mg
(per 18 g edible portion)
Soybean-koji miso
