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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Naga delicacy featuring tender pork stir-fried with pungent, umami-rich fermented soybeans (axone) and fiery chilies. This dish is a flavor explosion, perfect for adventurous eaters who love bold tastes.
A classic dish from Nagaland, this pork curry is slow-cooked with pungent fermented soybeans (axone) and fiery Naga king chilies. A bold, umami-rich delicacy for the adventurous palate, best enjoyed with steamed rice.
Yes, fermented soybeans are highly nutritious. They are an excellent source of complete plant-based protein, beneficial probiotics for gut health, and essential nutrients like Vitamin K2, iron, and zinc. The fermentation process also enhances nutrient absorption by reducing anti-nutrients.
Fermented soybeans offer several benefits, including promoting gut health due to probiotics and enhancing the bioavailability of minerals like iron and zinc. They are also a significant source of Vitamin K2, crucial for bone and cardiovascular health, and provide high-quality plant protein containing all nine essential amino acids.
Per 100 grams, fermented soybeans typically contain about 17.7 grams of protein. This makes them a substantial source of complete plant-based protein, providing all nine essential amino acids necessary for the body.
Yes, fermented soybeans are inherently vegan as they are plant-based. Regarding gluten-free, pure fermented soybean products like natto and most tempeh are gluten-free. However, always check labels, as some miso pastes or tempeh brands might contain gluten if wheat or barley is used in the fermentation starter or other additives.
Yes, fermented soybeans can be a good option for diabetics. They have a relatively low glycemic index, are rich in protein (17.7g/100g) and fiber, which can help manage blood sugar levels and promote satiety. However, portion control is still important due to their carbohydrate content (14.4g/100g).
Common forms include tempeh (a firm, cake-like product used in stir-fries, sandwiches, or grilled), natto (sticky, pungent beans often eaten with rice), and miso (a paste used in soups, marinades, and dressings). Each form offers unique textures and flavors for diverse culinary applications.
fermented soybeans is a versatile ingredient found in cuisines around the world. With 212 calories per 100g and 17.7 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →The taste varies significantly by product. Tempeh has a firm, nutty, and earthy flavor. Natto is known for its strong, pungent aroma and sticky texture, with a savory, slightly bitter taste. Miso offers a rich, salty, and umami flavor, ranging from sweet and mild to robust and deeply savory depending on the type.
Yes, many forms of fermented soybeans, such as natto, tempeh, and unpasteurized miso, are excellent sources of beneficial probiotics. These live microorganisms contribute to a healthy gut microbiome, aiding digestion and supporting overall immune function.
Most fermented soybean products, like tempeh and natto, should be stored in the refrigerator and consumed by their 'best by' date. Miso paste can last for several months in the refrigerator due to its high salt content. Some products, like tempeh, can also be frozen for longer storage.
Fermented soybeans can be beneficial for weight management. They are high in protein (17.7g/100g) and fiber, which promote satiety and can help reduce overall calorie intake. While they contain healthy fats (11g/100g) and calories (212cal/100g), their nutrient density makes them a satisfying and healthy addition to a balanced diet.