White Miso
Summary
White miso is a fermented product made primarily from soybeans, rice, and salt, which contributes to its moderate processing level. The fermentation process enhances nutrient absorption and digestibility, making it a beneficial source of plant-based protein and essential amino acids. However, the product's high salt content and its classification as a processed food limit its score, despite the clean ingredient list.
At a glance
Key ingredients 4
WaterNeutral
Water is a neutral ingredient used as a solvent and to adjust the consistency of the product. It does not contribute any significant nutritional value or health risks. Its presence is essential for the fermentation process in miso production.
See more about Water →SoybeansGood
Soybeans are a good source of plant-based protein and essential amino acids. They contain isoflavones, which may have beneficial effects on heart health and bone density. Fermentation in miso enhances digestibility and nutrient absorption.
Risks
Soybeans may cause allergic reactions in some individuals and contain phytoestrogens, which could affect hormone levels.
Benefits
Rich in protein and isoflavones, which may support heart health and bone density.
RiceNeutral
Rice is used in miso as a carbohydrate source and to aid fermentation. It provides energy but does not offer significant additional nutrients in this context. The fermentation process can enhance its digestibility.
Benefits
Provides carbohydrates for energy and aids in the fermentation process.
SaltNeutral
Salt is used as a preservative and flavor enhancer in miso. It is essential for the fermentation process but contributes to high sodium content. Excessive consumption of sodium can lead to health issues like hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for fermentation and acts as a preservative and flavor enhancer.
Processing
Processed Foods
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