Grains & Starches · per 100g
A deeply savory fermented paste that anchors Japanese cuisine, miso provides a complex umami profile and a concentrated source of plant-based protein and beneficial microbes.
Fat, Available carbohydrates
Sum of Polyunsaturated Fatty Acids, Sum of n-6 Fatty Acids
Vitamin E, Total Flavonoids
Iodine, Magnesium
Nutritional summary
Interesting fact
The fermentation of miso can last anywhere from a few weeks to several years, with longer aging typically resulting in a darker color and more intense flavor profile.
Standout nutrients
Sodium
Iodine
Magnesium
Vitamin K
Seasonality
Not available
Diet
Sustainability
Soy-based fermented products generally have a lower carbon footprint than animal proteins.
Storage
Refrigerate
6–12 months
Keep tightly sealed to prevent drying out
Flavour
Harmonized from 3 validated sources
Claim citations
4