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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, axone paste is a nutritious fermented food. It provides 15g of protein per 100g and is rich in essential minerals like iron and magnesium, which support energy levels and bone health.
Axone paste is a great source of plant-based protein and contains beneficial probiotics due to the fermentation process. These probiotics can help improve gut health and digestion while the high mineral content supports overall metabolic function.
A 100g serving of axone paste contains approximately 200 calories and 15g of protein. It also contains 10g of healthy fats and 10g of carbohydrates, making it a balanced addition to various meals.
Yes, axone paste is naturally vegan and gluten-free as it is made from fermented soybeans. It is an excellent way for those on plant-based or gluten-restricted diets to add deep umami flavor to their cooking.
Axone paste can be included in a keto diet in moderation, as it contains 10g of carbohydrates per 100g. Its high protein and moderate fat content make it a suitable flavor enhancer for low-carb savory dishes.
Axone has a very strong, pungent aroma and a complex, earthy, umami flavor profile. It is often compared to strong blue cheese or fermented bean pastes like miso, but with a much more intense and distinct funkiness.
It is primarily used as a flavoring agent in stews, curries, and chutneys. It is typically sautéed with chilies, ginger, and garlic before adding vegetables or meats to help mellow the aroma and integrate the savory flavor.
axone paste is a versatile ingredient found in cuisines around the world. With 200 calories per 100g and 15 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume product category with complete nutrition information.
View all legume product →Discover 1 recipes featuring axone paste with step-by-step instructions.
Browse recipes →Axone paste should be kept in an airtight container to contain its strong odor. It stays fresh in the refrigerator for several months, or it can be shaped into cakes and dried to extend its shelf life even further.
The pungent smell is a result of the traditional fermentation process of the soybeans. While the scent is very powerful when raw, it transforms into a deep, pleasant savory taste once it is cooked into a dish.
While its flavor is unique, you can approximate the umami depth using Japanese red miso or Chinese fermented black beans (douchi). However, these substitutes lack the specific pungent aroma and intensity that axone provides to traditional Naga cuisine.