Calories in Soy based sauce, for use with vegetables
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Soy based sauce, for use with vegetables contains 89 kcal per 100 g. A typical serving of guideline amount per cup of vegetable (60 g) provides about 53 kcal.
Roughly 91% of its calories come from carbohydrates, with 7% from protein and 2% from fat (estimated with general energy factors).
That is less energy than the typical item in not included in a food category on FoodFactly, where the median is 193 kcal per 100 g across 76 foods.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 89 kcal | |
| Total fat C | 0.15 g | 0.2% |
| Saturated fat C | 0.016 g | 0.1% |
| Cholesterol C | 0 mg | 0% |
| Sodium C | 1,100 mg | 48% |
| Total carbohydrates C | 20.1 g | 7% |
| Dietary fiber C | 0.2 g | 0.7% |
| Total sugars C | 10.1 g | |
| Protein C | 1.7 g | 3% |
| Vitamin A C | 0 µg | 0% |
| Vitamin C C | 0 mg | 0% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 0 mg | 0% |
| Vitamin K C | 0 µg | 0% |
| Thiamin (B1) C | 0.007 mg | 0.6% |
| Riboflavin (B2) C | 0.035 mg | 3% |
| Niacin (B3) C | 0.44 mg | 3% |
| Vitamin B6 C | 0.03 mg | 2% |
| Folate (B9) C | 3 µg | 0.8% |
| Vitamin B12 C | 0 µg | 0% |
| Choline C | 3.7 mg | 0.7% |
| Calcium C | 9 mg | 0.7% |
| Iron C | 0.34 mg | 2% |
| Magnesium C | 16 mg | 4% |
| Phosphorus C | 34 mg | 3% |
| Potassium C | 88 mg | 2% |
| Zinc C | 0.18 mg | 2% |
| Copper C | 0.02 mg | 2% |
| Selenium C | 0.4 µg | 0.7% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 7%
- Carbohydrates 91%
- Fat 2%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.7 gbelow the median for not included in a food category (median 2.8 g)
- Fiber0.2 gbelow the median for not included in a food category (median 1.3 g)
- Sugars10.1 gin the top quarter of not included in a food category (median 2.7 g)
- Fat0.15 gin the lowest quarter of not included in a food category (median 0.78 g)
- Saturated fat0.016 gin the lowest quarter of not included in a food category (median 0.16 g)
- Sodium1,100 mgin the top quarter of not included in a food category (median 69 mg)
- Protein per 100 kcal1.9 gprotein density, useful for comparing foods with different calorie levels
- Water75 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 0.019 g |
|---|---|
| Polyunsaturated fat C | 0.055 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 0.049 g |
| SFA 4:0 C | 0 g |
| SFA 6:0 C | 0 g |
| SFA 8:0 C | 0 g |
| SFA 10:0 C | 0 g |
| SFA 12:0 C | 0 g |
| SFA 14:0 C | 0 g |
| SFA 16:0 C | 0.012 g |
| SFA 18:0 C | 0.002 g |
| MUFA 18:1 C | 0.018 g |
| PUFA 18:3 C | 0.006 g |
| PUFA 20:4 C | 0 g |
| MUFA 16:1 C | 0 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 0 µg |
|---|---|
| Lycopene C | 0 µg |
| Lutein + zeaxanthin C | 0 µg |
| Retinol C | 0 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 0 µg |
Other components (8)
| Water C | 75 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 3 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tomato sauce, for use with vegetables | 104 | 0.48 g | 12.1 g | 6.2 g |
| Vegetables as ingredient in curry | 53 | 1.8 g | 11.7 g | 0.2 g |
| Vegetables as ingredient in stews | 59 | 1.8 g | 12.7 g | 0.3 g |
| Chilchen (Red Berry Beverage) (Navajo) | 44 | 0.81 g | 8.7 g | 0.63 g |
| Vegetables as ingredient in soups | 50 | 1.9 g | 10.6 g | 0.33 g |
| Plums, wild (Northern Plains Indians) | 91 | 0.43 g | 22 g | 0.17 g |
| Mouse nuts, roots (Alaska Native) | 81 | 3.9 g | 16.1 g | 0.1 g |
| Tomatoes as ingredient in omelet | 25 | 1.1 g | 5.5 g | 0.23 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in soy based sauce?
100 g of soy based sauce has 89 kcal. Guideline amount per cup of vegetable (60 g): about 53 kcal.
How much protein is in soy based sauce?
Soy based sauce contains 1.7 g of protein per 100 g (3% of the 50 g Daily Value), or 0.99 g in guideline amount per cup of vegetable (60 g). About 7% of its calories come from protein. Compared with other not included in a food category, that is below the median (median 2.8 g).
How many carbs are in soy based sauce?
Soy based sauce has 20.1 g of total carbohydrates per 100 g, including 0.2 g of fiber and 10.1 g of sugars.
How much fat is in soy based sauce?
Soy based sauce contains 0.15 g of fat per 100 g, of which 0.016 g is saturated (0.1% of the Daily Value).
How much sodium is in soy based sauce?
100 g contains 1,100 mg of sodium, 48% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2710246. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.