NDB No
16123
Group
Legumes and Legume Products
Description
Soy sauce made from soy and wheat (shoyu)
Short Desc
SOY SAU MADE FROM SOY&WHEAT (SHOYU)
Common
Manufacturer
Scientific Name
Footnotes
N Factor
6.25
Protein Factor
3.50
Fat Factor
8.40
Carb Factor
4.00
Refuse
0%
Source
USDA
Source Ref
User
Cloned From
Clones
Note
LanguaL™
- CONDIMENT SAUCE (US CFR)
- 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
- SOYBEAN
- SEED, SKIN PRESENT, GERM PRESENT
- LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
- FULLY HEAT-TREATED
- COOKING METHOD NOT APPLICABLE
- LACTIC ACID FERMENTED
- SALTED
- ALCOHOL FERMENTED
- CURED OR AGED
- WHEAT ADDED
- PASTEURIZED BY HEAT
- NO PACKING MEDIUM USED
- CONTAINER OR WRAPPING NOT KNOWN
- FOOD CONTACT SURFACE NOT KNOWN
- HUMAN FOOD, NO AGE SPECIFICATION