USDA Standard Reference · Legumes and Legume Products
Soy sauce made from soy (tamari)
According to USDA FoodData Central (FDC ID 174278, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 60
- Calorieslow density
- 10.5g
- Proteinhigh · 21% DV
- 5.6g
- Carbslow · 2% DV
- 0.1g
- Fatlow · 0% DV
Soy sauce made from soy (tamari) contains 60 calories per 100g according to USDA FoodData Central. It has 10.5g of protein, 0.1g of fat, and 5.6g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 52% of USDA whole foods
The verdict
Soy sauce made from soy (tamari) is protein-dense for its calories, with 10.5g of protein per 100g.
- 10.5g
- protein per 100g
- Top 48%
- protein vs USDA whole foods
- 60
- calories per 100g
- 1.7g
- sugar per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Soy sauce made from soy (tamari) contains 60 calories per 100g, according to the USDA FoodData Central database. It provides 10.5g of protein, 0.1g of fat, and 5.6g of carbohydrates per 100g. Dietary fiber: 0.8g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Soy sauce made from soy (tamari) is catalogued there as FDC ID 174278, a usda standard reference entry, in the "Legumes and Legume Products" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Soy sauce made from soy (tamari) reads as low fat, high sodium within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Legumes and Legume Products group for context.
Nutritional Value at a Glance
Soy sauce made from soy (tamari) balances protein, fat, and carbohydrates without any single macro dominating.
At 3% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Note: at 5586mg per 100g (243% of the 2,300mg daily limit), this food is relatively high in sodium. Those monitoring salt intake should factor this in.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Soy
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
60 kcal = 3% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Soy sauce made from soy (tamari) compares to Legumes and Legume Products
Per 100 g, against the average across all legumes and legume products foods in USDA FoodData Central.
55% Higher in protein than 55% of legumes and legume products on record.
Category averages computed live across the USDA Legumes and Legume Products group. Compare against a specific food →
Where Soy sauce made from soy (tamari) ranks on protein
Its 10.5g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Soy sauce made from soy (tamari) vs every USDA reference food
USDA reference (whole) foods with a protein value
11 Top 48% higher than 52% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Soy sauce made from soy (tamari) sits among Legumes and Legume Products
Plotted by protein and calorie percentile among the 291 Legumes and Legume Products foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Soy sauce made from soy (tamari): 61st protein percentile, 13th calorie percentile among Legumes and Legume Products foods
Read the chart as text
- Chicken, meatless, breaded, fried: Protein percentile 73, Calorie percentile 67
- Beans, liquid from stewed kidney beans: Protein percentile 1, Calorie percentile 8
- Mungo beans, mature seeds, cooked, boiled, without salt: Protein percentile 36, Calorie percentile 32
- Bacon, meatless: Protein percentile 63, Calorie percentile 70
- Tofu, fried: Protein percentile 68, Calorie percentile 69
- MORI-NU, Tofu, silken, lite firm: Protein percentile 27, Calorie percentile 3
- Tofu, raw, firm, prepared with calcium sulfate: Protein percentile 66, Calorie percentile 57
- Beans, cranberry (roman), mature seeds, cooked, boiled, without salt: Protein percentile 58, Calorie percentile 53
- Beans, pink, mature seeds, raw: Protein percentile 71, Calorie percentile 80
- Cowpeas, common (blackeyes, crowder, southern), mature seeds, canned, plain: Protein percentile 18, Calorie percentile 18
- SILK Light Vanilla, soymilk: Protein percentile 7, Calorie percentile 1
- Vitasoy USA Organic Nasoya, Tofu Plus Extra Firm: Protein percentile 61, Calorie percentile 29
- Beans, pinto, mature seeds, canned, drained solids, rinsed in tap water: Protein percentile 31, Calorie percentile 40
- Peanuts, virginia, oil-roasted, without salt: Protein percentile 88, Calorie percentile 93
- Peanuts, spanish, raw: Protein percentile 90, Calorie percentile 92
- Soy flour, defatted: Protein percentile 97, Calorie percentile 71
- Chickpea flour (besan): Protein percentile 77, Calorie percentile 87
- Soybeans, mature seeds, roasted, no salt added: Protein percentile 95, Calorie percentile 89
- Beans, black turtle, mature seeds, cooked, boiled, without salt: Protein percentile 44, Calorie percentile 52
- Beans, pinto, mature seeds, raw (Includes foods for USDA's Food Distribution Program): Protein percentile 74, Calorie percentile 82
- Hyacinth beans, mature seeds, cooked, boiled, without salt: Protein percentile 43, Calorie percentile 40
- SILK Unsweetened, soymilk: Protein percentile 12, Calorie percentile 1
- Beans, black, mature seeds, cooked, boiled, with salt: Protein percentile 50, Calorie percentile 52
- Beans, white, mature seeds, cooked, boiled, with salt: Protein percentile 59, Calorie percentile 54
- Soy sauce made from soy (tamari): Protein percentile 61, Calorie percentile 13
Read the chart
Soy sauce made from soy (tamari) ranks at the 61st percentile for protein and the 13th percentile for calories among Legumes and Legume Products foods (n=291). That places it in the "low-cal, high-protein" quadrant, an efficient choice within this category.
- Chicken, meatless, breaded, fried: 73rd protein percentile, 67th calorie percentile
- Beans, liquid from stewed kidney beans: 1st protein percentile, 8th calorie percentile
- Mungo beans, mature seeds, cooked, boiled, without salt: 36th protein percentile, 32nd calorie percentile
- Bacon, meatless: 63rd protein percentile, 70th calorie percentile
- Tofu, fried: 68th protein percentile, 69th calorie percentile
- MORI-NU, Tofu, silken, lite firm: 27th protein percentile, 3rd calorie percentile
- Tofu, raw, firm, prepared with calcium sulfate: 66th protein percentile, 57th calorie percentile
- Beans, cranberry (roman), mature seeds, cooked, boiled, without salt: 58th protein percentile, 53rd calorie percentile
- Beans, pink, mature seeds, raw: 71st protein percentile, 80th calorie percentile
- Cowpeas, common (blackeyes, crowder, southern), mature seeds, canned, plain: 18th protein percentile, 18th calorie percentile
- SILK Light Vanilla, soymilk: 7th protein percentile, 1st calorie percentile
- Vitasoy USA Organic Nasoya, Tofu Plus Extra Firm: 61st protein percentile, 29th calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 5.6 G | 2% |
| Energy | 60 KCAL | |
| Fiber, total dietary | 0.80 G | 3% |
| Protein | 10.5 G | 21% |
| Total Sugars | 1.7 G | |
| Total lipid (fat) | 0.10 G | 0% |
| Alcohol, ethyl | 0.00 G | |
| Ash | 17.8 G | |
| Caffeine | 0 MG | |
| Energy | 251.0 kJ | |
| Theobromine | 0 MG | |
| Water | 66.0 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Choline, total | 38 MG | |
| Folate, DFE | 18.0 UG | |
| Folate, food | 18.0 UG | |
| Folate, total | 18.0 UG | |
| Folic acid | 0.0 UG | |
| Niacin | 4 MG | |
| Pantothenic acid | 0 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.0 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 0.0 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 20 MG | 2% |
| Iron, Fe | 2 MG | 13% |
| Potassium, K | 212 MG | 5% |
| Sodium, Na | 5586 MG | 243% |
| Vitamin D (D2 + D3), International Units | 0 IU | 0% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 0.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 0.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 40 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 130 MG | |
| Retinol | 0.0 UG | |
| Selenium, Se | 0.8 UG | |
| Vitamin A, IU | 0 IU | |
| Vitamin A, RAE | 0.0 UG | |
| Vitamin D (D2 + D3) | 0.0 UG | |
| Vitamin E (alpha-tocopherol) | 0 MG | |
| Zinc, Zn | 0 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0 MG | 0% |
| Fatty acids, total saturated | 0.01 G | 0% |
| Fatty acids, total trans | 0.00 G | |
| Fatty acids, total monounsaturated | 0.02 G | |
| Fatty acids, total polyunsaturated | 0.04 G | |
| MUFA 16:1 | 0.00 G | |
| MUFA 18:1 | 0.02 G | |
| MUFA 20:1 | 0.00 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 0.04 G | |
| PUFA 18:3 | 0.01 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.00 G | |
| SFA 12:0 | 0.00 G | |
| SFA 14:0 | 0.00 G | |
| SFA 16:0 | 0.01 G | |
| SFA 18:0 | 0.00 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.54 G | |
| Arginine | 0.41 G | |
| Aspartic acid | 0.88 G | |
| Cystine | 0.11 G | |
| Glutamic acid | 2.4 G | |
| Glycine | 0.43 G | |
| Histidine | 0.21 G | |
| Isoleucine | 0.49 G | |
| Leucine | 0.73 G | |
| Lysine | 0.73 G | |
| Methionine | 0.17 G | |
| Phenylalanine | 0.53 G | |
| Proline | 0.81 G | |
| Serine | 0.48 G | |
| Threonine | 0.41 G | |
| Tryptophan | 0.18 G | |
| Tyrosine | 0.34 G | |
| Valine | 0.52 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 0.0 UG |
Key takeaways
- Soy sauce made from soy (tamari) delivers 10.5g of protein per 100g, more than 52% of USDA whole foods. See the protein ranking
- It carries 60 calories per 100g - below the legumes and legume products average of 205. Compare legumes and legume products
- Based on its per-100g profile, it fits low fat, high sodium patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Similar Protein Content
Other foods in Legumes and Legume Products closest to 10.5g protein per 100g, useful for protein-matched substitutions.
Winged beans, mature seeds, cooked, boiled, with salt
Winged beans, mature seeds, cooked, boiled, without salt
Vitasoy USA Organic Nasoya, Tofu Plus Extra Firm
HOUSE FOODS Premium Firm Tofu
Vitasoy USA, Organic Nasoya Extra Firm Tofu
Vitasoy USA Azumaya, Extra Firm Tofu
Frequently Asked Questions
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More in This Category
Other foods in Legumes and Legume Products
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 174278) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.