USDA Standard Reference · Legumes and Legume Products
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein
According to USDA FoodData Central (FDC ID 172474, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 90
- Calorieslow density
- 8.2g
- Proteingood source · 16% DV
- 14.4g
- Carbsmoderate · 5% DV
- 0.3g
- Fatlow · 0% DV
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 90 calories per 100g according to USDA FoodData Central. It has 8.2g of protein, 0.3g of fat, and 14.4g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 46% of USDA whole foods
The verdict
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein is protein-dense for its calories, with 8.2g of protein per 100g.
- 8.2g
- protein per 100g
- Top 54%
- protein vs USDA whole foods
- 90
- calories per 100g
- 5.6g
- 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, reduced sodium, made from hydrolyzed vegetable protein contains 90 calories per 100g, according to the USDA FoodData Central database. It provides 8.2g of protein, 0.3g of fat, and 14.4g of carbohydrates per 100g. Dietary fiber: 0.3g. 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, reduced sodium, made from hydrolyzed vegetable protein is catalogued there as FDC ID 172474, 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, reduced sodium, made from hydrolyzed vegetable protein 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, reduced sodium, made from hydrolyzed vegetable protein balances protein, fat, and carbohydrates without any single macro dominating.
At 1% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Notable micronutrients include Potassium, K (66% DV).
Note: at 2890mg per 100g (126% 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
90 kcal = 5% 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, reduced sodium, made from hydrolyzed vegetable protein compares to Legumes and Legume Products
Per 100 g, against the average across all legumes and legume products foods in USDA FoodData Central.
41% Higher in protein than 41% 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, reduced sodium, made from hydrolyzed vegetable protein ranks on protein
Its 8.2g 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, reduced sodium, made from hydrolyzed vegetable protein vs every USDA reference food
USDA reference (whole) foods with a protein value
8 46th percentile higher than 46% 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, reduced sodium, made from hydrolyzed vegetable protein 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, reduced sodium, made from hydrolyzed vegetable protein: 45th protein percentile, 27th 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, regular, prepared with calcium sulfate: Protein percentile 41, Calorie percentile 17
- Beans, cranberry (roman), mature seeds, canned: Protein percentile 25, Calorie percentile 21
- Beans, small white, mature seeds, raw: Protein percentile 73, Calorie percentile 76
- Cowpeas, common (blackeyes, crowder, southern), mature seeds, canned with pork: Protein percentile 12, Calorie percentile 21
- SILK Light Chocolate, soymilk: Protein percentile 2, Calorie percentile 9
- Vitasoy USA Azumaya, Silken Tofu: Protein percentile 20, Calorie percentile 5
- Broadbeans (fava beans), mature seeds, cooked, boiled, with salt: Protein percentile 37, Calorie percentile 34
- Lima beans, large, mature seeds, raw: Protein percentile 74, Calorie percentile 78
- Peanuts, virginia, oil-roasted, with salt: Protein percentile 88, Calorie percentile 93
- Soy protein isolate: Protein percentile 99, Calorie percentile 75
- 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, reduced sodium, made from hydrolyzed vegetable protein: Protein percentile 45, Calorie percentile 27
Read the chart
Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ranks at the 45th percentile for protein and the 27th percentile for calories among Legumes and Legume Products foods (n=291).
- 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, regular, prepared with calcium sulfate: 41st protein percentile, 17th calorie percentile
- Beans, cranberry (roman), mature seeds, canned: 25th protein percentile, 21st calorie percentile
- Beans, small white, mature seeds, raw: 73rd protein percentile, 76th calorie percentile
- Cowpeas, common (blackeyes, crowder, southern), mature seeds, canned with pork: 12th protein percentile, 21st calorie percentile
- SILK Light Chocolate, soymilk: 2nd protein percentile, 9th calorie percentile
- Vitasoy USA Azumaya, Silken Tofu: 20th protein percentile, 5th 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 | 14.4 G | 5% |
| Energy | 90 KCAL | |
| Fiber, total dietary | 0.30 G | 1% |
| Protein | 8.2 G | 16% |
| Total Sugars | 5.6 G | |
| Total lipid (fat) | 0.31 G | 0% |
| Alcohol, ethyl | 0.00 G | |
| Ash | 13.7 G | |
| Caffeine | 0 MG | |
| Energy | 375.0 kJ | |
| Fructose | 0.10 G | |
| Galactose | 0.00 G | |
| Glucose | 3.0 G | |
| Lactose | 0.00 G | |
| Maltose | 2.4 G | |
| Sucrose | 0.08 G | |
| Theobromine | 0 MG | |
| Water | 63.3 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Betaine | 1 MG | |
| Choline, total | 32 MG | |
| Folate, food | 4.0 UG | |
| Folate, total | 4.0 UG | |
| Niacin | 0 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 (Dihydrophylloquinone) | 0.0 UG | |
| Vitamin K (phylloquinone) | 0.0 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 11 MG | 1% |
| Iron, Fe | 0 MG | 2% |
| Potassium, K | 3098 MG | 66% |
| Sodium, Na | 2890 MG | 126% |
| 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 | 34 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 89 MG | |
| Retinol | 0.0 UG | |
| Selenium, Se | 0.9 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 | 0.02 G | 0% |
| Fatty acids, total trans | 0.00 G | |
| Fatty acids, total monounsaturated | 0.03 G | |
| Fatty acids, total polyunsaturated | 0.09 G | |
| MUFA 16:1 | 0.00 G | |
| MUFA 18:1 | 0.03 G | |
| MUFA 20:1 | 0.00 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 0.08 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 | 0.02 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 |
|---|---|---|
| Hydroxyproline | 0.00 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 0.0 UG | |
| Tocopherol, beta | 0 MG | |
| Tocopherol, delta | 0 MG | |
| Tocopherol, gamma | 0 MG | |
| Tocotrienol, alpha | 0 MG | |
| Tocotrienol, beta | 0 MG | |
| Tocotrienol, delta | 0 MG | |
| Tocotrienol, gamma | 0 MG |
Key takeaways
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein delivers 8.2g of protein per 100g, more than 46% of USDA whole foods. See the protein ranking
- It carries 90 calories per 100g - below the legumes and legume products average of 205. Compare legumes and legume products
- Its standout micronutrient is potassium, k, at 66% of the Daily Value per 100g.
- 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.
Refried beans, canned, traditional style
Beans, black turtle, mature seeds, canned
Beans, black, mature seeds, canned, low sodium
Refried beans, canned, traditional, reduced sodium
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, solids and liquids
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, solids and liquids, low sodium
Similar Protein Content
Other foods in Legumes and Legume Products closest to 8.2g protein per 100g, useful for protein-matched substitutions.
Beans, black turtle, mature seeds, cooked, boiled, with salt
Beans, black turtle, mature seeds, cooked, boiled, without salt
Vitasoy USA Nasoya, Lite Silken Tofu
Tofu, salted and fermented (fuyu), prepared with calcium sulfate
Beans, navy, mature seeds, cooked, boiled, with salt
Beans, navy, mature seeds, cooked, boiled, without salt
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 172474) — 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.