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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fermented broad bean paste, often known as Doubanjiang, is a savory, spicy, and umami-rich condiment made from fermented broad beans, chili peppers, salt, and sometimes wheat flour. It's a staple in Sichuan cuisine, providing depth and heat to dishes.
Yes, in moderation. It offers probiotics from fermentation, which can support gut health. It also provides plant-based protein and fiber from broad beans. However, it can be high in sodium, so it's best used sparingly as a flavor enhancer.
Per 100g, it contains approximately 100 calories, 5.7g protein, 12.7g carbohydrates, and 3.3g fat. While it offers some protein and fiber, its primary role is as a flavor enhancer rather than a significant source of macronutrients.
Yes, as a fermented product, it typically contains beneficial live cultures (probiotics) that can contribute to a healthy gut microbiome. These probiotics are a key health benefit of consuming fermented foods.
Not always. Traditional recipes often include wheat flour during the fermentation process, making it unsuitable for a gluten-free diet. Always check the ingredient label for specific brands to confirm if it's gluten-free.
Generally, yes. Most fermented broad bean pastes are made from plant-based ingredients like broad beans, chili, salt, and sometimes wheat. However, it's always wise to check the ingredient list to ensure no animal-derived products are included.
It's a versatile ingredient, especially in Sichuan cuisine. It's commonly stir-fried with aromatics like ginger and garlic to form a flavorful base for dishes such as Mapo Tofu, Twice-Cooked Pork, or various stir-fries and braises.
fermented broad bean paste is a versatile ingredient found in cuisines around the world. With 100 calories per 100g and 5.7 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It has a complex flavor profile: deeply savory and umami-rich from fermentation, with a distinct saltiness, and often a significant spicy kick from chili peppers. It also carries an earthy, slightly funky note from the broad beans.
Unopened, it can be stored in a cool, dark pantry for an extended period, often up to a year or more. Once opened, it should be refrigerated in an airtight container to maintain freshness and prevent spoilage, where it can last for several months.
Yes, like many fermented condiments, broad bean paste is typically high in sodium, which is essential for the fermentation process and preservation. While it adds umami, allowing for less overall salt in a dish, moderation is key due to its sodium content.