Protein (the sum of amino acid residues) Content of Seasonings and Spices
(Initial S)
1.1 g
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
1.4 g
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
0.9 g
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
2.6 g
(per 18 g edible portion)
Soybean-koji miso
