Soy sauce made from soy and wheat (shoyu)

Nutrient	Value	% DV
Energy
Energy (kcal)	53 kcal
Energy (kJ)	222 specific_gravity
Minerals
Calcium, Ca	33 mg	3%
Potassium, K	435 mg	12%
Zinc, Zn	0.87 mg	6%
Iron, Fe	1.45 mg	8%
Sodium, Na	5493 mg	229%
Magnesium, Mg	74 mg	19%
Phosphorus, P	166 mg	17%
Copper, Cu	0.043 mg	2%
Manganese, Mn	1.018 mg	51%
Selenium, Se	0.5 ug	1%
Fibers
Fiber, total dietary	0.8 g	3%
Protein
Protein	8.14 g	16%
Isoleucine	0.318 g
Leucine	0.537 g
Lysine	0.381 g
Valine	0.332 g
Histidine	0.174 g
Tryptophan	0.096 g
Threonine	0.271 g
Methionine	0.097 g
Phenylalanine	0.353 g
Carbohydrates
Carbohydrate, by difference	4.93 g	2%
Sugars, total including NLEA	0.4 g
Sucrose	0.1 g
Glucose (dextrose)	0.3 g
Fats
Total lipid (fat)	0.57 g	1%
Saturated fats
Fatty acids, total saturated	0.073 g	0%
16:0	0.058 g
18:0	0.007 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.088 g
18:1	0.08 g
Polyunsaturated fats
Omega 3 (total)	0.029 g	2%
Fatty acids, total polyunsaturated	0.263 g
18:2	0.234 g
18:3	0.029 g
Vitamins
Folate, total	14 ug	4%
Vitamin B-6	0.148 mg	7%
Choline, total	18.3 mg	3%
Folate, DFE	14 ug	4%
Betaine	29.8 mg
Folate, food	14 ug	4%
Thiamin	0.033 mg	2%
Riboflavin	0.165 mg	10%
Niacin	2.196 mg	11%
Pantothenic acid	0.297 mg	3%
General
Water	71.15 g	4%
Ash	15.21 g
Unclassified
Cystine	0.118 g
Arginine	0.463 g
Aspartic acid	0.719 g
Serine	0.388 g
Tyrosine	0.244 g
Alanine	0.294 g
Glutamic acid	1.579 g
Glycine	0.297 g
Proline	0.493 g

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov