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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While it provides antioxidants from fermented soy and adds rich umami flavor, it is high in sugar and sodium. It should be used in moderation as a flavor enhancer rather than a primary nutrient source.
Per 100g, it contains approximately 220 calories and 52g of carbohydrates. Most of these carbs come from added sugar or molasses, which gives the sauce its characteristic thick, syrupy texture.
Yes, most traditional Thai dark sweet soy sauces are vegan as they are made from soybeans, sugar, water, and salt. However, always check the label to ensure no animal-derived additives or flavorings were used.
Generally, no. Like most soy sauces, it is typically brewed with wheat as a primary ingredient. Those with celiac disease or gluten sensitivity should look for a certified gluten-free version or use a tamari-based alternative.
No, it is not keto-friendly due to its high sugar and carbohydrate content (52g per 100g). Even small amounts can quickly exceed daily carb limits on a ketogenic diet.
It has a complex flavor profile that is intensely sweet with a deep, salty umami undertone. It is much thicker and more syrupy than regular soy sauce, similar to the consistency of molasses.
Regular light soy sauce is thin, very salty, and used for seasoning without changing the food's color much. Dark sweet soy sauce is thick, sweet, and used primarily to add a rich mahogany color and caramelized flavor to dishes.
Thai Dark Sweet Soy Sauce is a versatile ingredient found in cuisines around the world. With 220 calories per 100g and 3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 1 recipes featuring thai dark sweet soy sauce with step-by-step instructions.
Browse recipes →It is a key ingredient in Pad See Ew (stir-fried wide noodles) to provide color and sweetness. It's also excellent in marinades for grilled meats, as a dipping sauce for Hainanese chicken rice, or in braised pork dishes.
Store it in a cool, dark place like a pantry. While it doesn't strictly require refrigeration after opening due to its high sugar and salt content, keeping it in the fridge can help preserve its flavor profile for up to a year or longer.
You can create a substitute by mixing regular soy sauce with brown sugar or molasses (roughly a 1:1 ratio) and simmering it until thickened. Indonesian Kecap Manis is also a very close substitute.