Protein (the sum of amino acid residues) Content of Seasonings and Spices

2.6 g

(per 18 g edible portion)
Soybean-koji miso
2 g

(per 18 g edible portion)
Rice-koji miso (dark yellow type)
1.9 g

(per 18 g edible portion)
Rice-koji miso (light yellow type)
1.4 g

(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
1.5 g

(per 18 g edible portion)
Rice-koji miso (sweet type)
1.3 g

(per 18 g edible portion)
Barley-koji miso
1.1 g

(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
0.9 g

(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)