Miso
Saiki, miso diproduksi kanthi industri kanthi jumlah akeh, lan miso gawean tradisional wis dadi langka. Ing taun-taun pungkasan, akeh jinis miso anyar sing muncul, kalebu stok sup utawa kalsium sing ditambahake, utawa digawe karo kacang buncis kajaba kedelai, utawa nyuda uyah kanggo kesehatan, ing antarane macem-macem jinis liyane.
 Miso | |
| Jeneng liyané | Soybean paste |
|---|---|
| Panggonan asal | Japanese |
| Woworan pokok | fermented Soybean, with salt and koji (Aspergillus oryzae) |
 Buku masakan: Miso (味噌)  Médhia: Miso (味噌) | |
| Ajiné nutrisi saben 100 g (3.5 oz) | |
|---|---|
| Ènergi | 831 kJ (199 kkal) |
26.47 | |
| Gula | 6.2 |
| Serat panganan | 5.4 |
6.01 | |
| Saturasi | 1.139 |
| Monosaturasu | 1.242 |
| Polinirsaturasi | 3.204 |
11.69 | |
| Triptofan | 0.155 g |
| Tréonin | 0.479 g |
| Isoléusin | 0.508 g |
| Léusin | 0.82 g |
| Lisin | 0.478 g |
| Métionin | 0.129 g |
| Kistin | 0 g |
| Fénilalanin | 0.486 g |
| Tirosin | 0.352 g |
| Valin | 0.547 g |
| Arginin | 0.784 g |
| Histidhin | 0.243 g |
| Alanin | 0.5 g |
| Asem aspartik | 1.171 g |
| Asem glutamik | 1.915 g |
| Glisin | 0.447 g |
| Prolin | 0.619 g |
| Sérin | 0.601 g |
| Vitamin | |
| Pindhané vitamin A | (1%) 4 μg(0%) 52 μg0 μg |
| Tiamin (B1) | (9%) 0.098 mg |
| Riboflavin (B2) | (19%) 0.233 mg |
| Niasin (B3) | (6%) 0.906 mg |
| Asem pantotènik (B5) | (7%) 0.337 mg |
| Vitamin B6 | (15%) 0.199 mg |
| Folat (B9) | (5%) 19 μg |
| Vitamin B12 | (3%) 0.08 μg |
| Colin | (15%) 72.2 mg |
| Vitamin C | (0%) 0 mg |
| Vitamin D | (0%) 0 IU |
| Vitamin É | (0%) 0.01 mg |
| Vitamin K | (28%) 29.3 μg |
| Mineral | |
| Kalsium | (6%) 57 mg |
| Wesi | (19%) 2.49 mg |
| Magnésium | (14%) 48 mg |
| Mangan | (41%) 0.859 mg |
| Fosforus | (23%) 159 mg |
| Potasium | (4%) 210 mg |
| Sodhium | (249%) 3728 mg |
| Sèng | (27%) 2.56 mg |
| Komponèn liyané | |
| Banyu | 50 |
| Alkohol (ethanol) | 0 |
| |
| Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa. Sumber: Sasana Dhata Gizi USDA | |
Bahan-bahan sing digunakake kanggo ngasilake miso bisa uga kalebu campuran kedele, gandum, beras, soba, millet, gandum, gandum, wiji rami, lan cycad, lan liya-liyane. Akhir-akhir iki, prodhusèn ing negara liya sing uga dipunwiwiti sade miso digawe saka chickpeas, jagung, kacang buncis azuki, amaranth, lan quinoa . Wektu fermentasi udakara limang dina nganti pirang-pirang taun. Macem-macem jinis miso Jepang angel diklasifikasikake, nanging umume ditindakake kanthi jinis butir, warna, rasa, lan latar mburi.