At a glance
Summary
This miso product is a processed food with a relatively simple ingredient list, consisting mainly of water, soybeans, rice, salt, and alcohol. The absence of artificial additives, seed oils, and high-fructose corn syrup is positive, but the high sodium content and processing level limit its score. While it is a traditional fermented product, the processing level prevents it from achieving a higher rating.
Key ingredients 5
WaterNeutral
Water is a neutral ingredient used as a solvent and to adjust the consistency of the product. It does not contribute any nutritional value or health risks. It is essential for the preparation and processing of many food products.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and various nutrients, but their health impact can vary based on processing and individual tolerance. They are often genetically modified and may contain phytoestrogens, which can affect hormone balance. Fermentation in miso can enhance digestibility and nutrient absorption.
Risks
Potential allergen and may contain phytoestrogens that affect hormone levels.
Benefits
Provides protein and essential nutrients, and fermentation can improve gut health.
RiceNeutral
Rice is a carbohydrate source that provides energy but is not particularly nutrient-dense. It is often used in fermentation processes to create flavor and texture. The type of rice and its processing can affect its nutritional profile.
Benefits
Provides carbohydrates for energy.
SaltNeutral
Salt is used for flavor and preservation but can contribute to high sodium intake if consumed in excess. It is a common ingredient in processed foods and condiments. The type of salt used can vary in mineral content.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
AlcoholNeutral
Alcohol is used in small amounts as a preservative and to enhance flavor. It evaporates during cooking, leaving minimal impact on the final product. Its presence in food products is generally considered safe in small quantities.
Benefits
Acts as a preservative and enhances flavor.
Processing
Processed Foods
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