Miso
Ultimo aggiornamento 4 Nov 2026
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Miso is a fermented soya bean paste used as a seasoning or as a base for soups and sauces. The figures here describe the paste itself, rather than a prepared soup. Per 100g, it provides 24g of carbohydrate, 13g of protein, 6.2g of fat and 9.1g of salt.
Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. Miso has a high salt content, which is relevant for people monitoring their salt intake. The amount of salt it adds to a dish depends on how much paste is used. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 203 kcal |
Energy | 855 kJ |
Fat | 6.2g |
Carbohydrate | 24g |
13g | |
Sale | 9.1g |
Acqua | 43g |
Colesterolo | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
9µg | |
0µg | |
0mg | |
0.08mg | |
0.19mg | |
1.1mg | |
0.21mg | |
0.2µg | |
33µg | |
73mg | |
4.2mg | |
42mg | |
160mg | |
160mg | |
Sodio | 3650mg |
3.3mg | |
0.44mg |
About these figures
Values are per 100g of the food as described (Fermented soya bean paste. Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Haytowitz and Matthews (1984) Composition of foods: vegetables and vegetable products, raw, processed and prepared, and Wu Leung et al. (1972) Food composition table for use in East Asia, Food and Agriculture Organization and US Department of Health.