Overview
Miso is a traditional Japanese fermented soybean paste rich in umami, produced via koji fermentation.
Food note
Use miso as a seasoning base rather than bulk intake. Dissolve gently to preserve volatile compounds and fermentation-derived benefits.
Pros
- Probiotic compounds
- Umami enhancer
- Protein source
Cons
- High sodium
- Possible histamine sensitivity
- Fermented allergen (soy)
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 199 kcal | 12 g | 26 g | 6 g |
Per 50 g50 g | 99.5 kcal | 6 g | 13 g | 3 g |
Per 100 g100 g | 199 kcal | 12 g | 26 g | 6 g |
Per 150 g150 g | 299 kcal | 18 g | 39 g | 9 g |
Per 200 g200 g | 398 kcal | 24 g | 52 g | 12 g |
Per 250 g250 g | 498 kcal | 30 g | 65 g | 15 g |