Wang Korea, Fermented Soy Bean Paste — Nutrition Facts & Ingredients
Per serving (1 Tbsp, 15 g): 25 calories. Per 100 g: 167 calories, 13.3 g protein, 3.3 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Sodium: 26% DV (high at 20% DV or more)
Nutrition Facts
Serving size1 Tbsp (15g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy
Prices and availability are set by the retailer.Ingredients
Frequently asked questions
How many calories are in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 167 calories.
How much protein is in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 13.33 g protein.
How many carbohydrates are in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 20.0 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 0.0 g sugars.
How much sodium (salt) is in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 4000.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Wang Korea, Fermented Soy Bean Paste?
Per 100 g of Wang Korea, Fermented Soy Bean Paste there are 3.3 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Wang Korea, Fermented Soy Bean Paste?
The main ingredients in Wang Korea, Fermented Soy Bean Paste are: Potassium Sorbate, Salt, Soy Bean, Water, Wheat Flour.
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