doubanjiang
Also known as: toban djan, chili bean sauce
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Also known as: toban djan, chili bean sauce
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Doubanjiang offers several health benefits, including probiotics from fermentation for gut health, plant-based protein, and capsaicin from chilies which may have anti-inflammatory properties. Its rich umami flavor can also help reduce the need for excessive plain salt in cooking. However, it is high in sodium, so moderation is key.
Per 100g, doubanjiang contains approximately 108 calories, 6.4g of protein, 12.5g of carbohydrates, and 3.9g of fat. While these values are for a larger serving, it's typically used in smaller amounts as a condiment, meaning the nutritional contribution per serving is much lower.
Yes, traditional doubanjiang is a fermented product, often containing beneficial probiotics that can support a healthy gut microbiome. These live cultures contribute to digestive health and overall well-being, similar to other fermented foods.
Most traditional doubanjiang is not gluten-free, as it often contains wheat flour as part of the fermentation process for the broad beans and soybeans. Always check the ingredient label for specific gluten-free certifications if you have a gluten sensitivity or allergy.
Yes, doubanjiang is typically vegan. Its primary ingredients are fermented broad beans, soybeans, chili peppers, salt, and sometimes wheat flour, all of which are plant-based. No animal products are traditionally used in its production.
While doubanjiang contains carbohydrates (12.5g per 100g), it is used as a condiment in small quantities. In typical serving sizes (e.g., 1-2 tablespoons), the carb count would be minimal, making it potentially suitable for a keto diet when used sparingly and accounted for in daily macros.
doubanjiang is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 6.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Doubanjiang has a complex, savory, and spicy flavor profile with a deep umami richness. It's often described as salty, pungent, and earthy. It's a foundational ingredient in Sichuan cuisine, used in dishes like Mapo Tofu, Dan Dan Noodles, and various stir-fries.
Doubanjiang is typically stir-fried in oil at the beginning of cooking to release its full aroma and flavor before other ingredients are added. It can also be mixed into sauces or marinades. Start with a small amount and adjust to taste due to its strong flavor and saltiness.
Once opened, doubanjiang should be stored in an airtight container in the refrigerator. This helps maintain its freshness, flavor, and prevents spoilage. Properly stored, it can last for several months.
Yes, doubanjiang is known for its spiciness, as it contains chili peppers. The level of heat can vary depending on the brand and type (e.g., Pixian doubanjiang is often quite spicy), but it generally contributes a significant kick to dishes.