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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, fermented soybean paste is highly nutritious. It is rich in probiotics that support gut health and digestion, and it provides essential minerals like iron, calcium, and magnesium along with protective antioxidants.
Fermented soybean paste contains approximately 12.8 grams of protein per 100 grams. This makes it an excellent plant-based protein source for vegetarians and vegans looking to supplement their intake.
Most traditional fermented soybean pastes are vegan, as they are primarily made from soybeans, salt, and water. However, some commercial varieties may contain fish stock or honey, so it is important to check the ingredient label.
Not always. While soybeans are gluten-free, many varieties (such as certain types of miso) use grains like barley or wheat as a fermentation starter. Look for labels specifically marked 'gluten-free' or those made only with soybeans and rice.
It has a deep, savory 'umami' flavor that is quite salty and earthy. Depending on the fermentation time, it can range from mild and slightly sweet to very pungent and robust.
It is most commonly used as a base for soups, such as miso soup or doenjang-jjigae. It also works well in marinades for meats and tofu, salad dressings, and as a flavor booster for stews and sauces.
Yes, you can eat it raw. In fact, consuming it raw or adding it to dishes at the very end of cooking helps preserve the live probiotics, which can be destroyed by high heat.
Fermented Soybean Paste is a versatile ingredient found in cuisines around the world. With 198 calories per 100g and 12.8 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 fermented soybean paste with step-by-step instructions.
Browse recipes →It should be stored in an airtight container in the refrigerator. Because of its high salt content and the fermentation process, it can last for several months to a year, though its color and flavor may darken over time.
Yes, fermented soybean paste is typically high in sodium due to the salt used in the fermentation process. While it offers many health benefits, it should be used in moderation, especially by those monitoring their salt intake.
With 26.5g of carbohydrates per 100g, it should be used sparingly on a keto diet. However, since most recipes only require a tablespoon or two, the net carb impact per serving is usually low enough to fit within daily limits.