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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
LanguaLâ„¢
  • 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