Miso

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Miso (味噌)
Miso sold in Tokyo foodhall.jpg
Miso for sale in a Tokyo food hall
Jeneng liyanéSoybean paste
Panggonan asalJapanese
Woworan pokokfermented Soybean, with salt and koji (Aspergillus oryzae)
Buku masakan: Miso (味噌)  Médhia: Miso (味噌)
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Miso
Ajiné nutrisi saben 100 g (3.5 oz)
Ènergi831 kJ (199 kkal)
26.47
Gula6.2
Serat panganan5.4
6.01
Saturasi1.139
Monosaturasu1.242
Polinirsaturasi3.204
11.69
Triptofan0.155 g
Tréonin0.479 g
Isoléusin0.508 g
Léusin0.82 g
Lisin0.478 g
Métionin0.129 g
Kistin0 g
Fénilalanin0.486 g
Tirosin0.352 g
Valin0.547 g
Arginin0.784 g
Histidhin0.243 g
Alanin0.5 g
Asem aspartik1.171 g
Asem glutamik1.915 g
Glisin0.447 g
Prolin0.619 g
Sérin0.601 g
Vitamin
Pindhané vitamin A
(1%)
4 μg
(0%)
52 μg
0 μg
Tiamin (B1)
(9%)
0.098 mg
Riboflavin (B2)
(19%)
0.233 mg
Niasin (B3)
(6%)
0.906 mg
Asem pantotènik (B5)
(7%)
0.337 mg
Vitamin B6
(15%)
0.199 mg
Folat (B9)
(5%)
19 μg
Vitamin B12
(3%)
0.08 μg
Colin
(15%)
72.2 mg
Vitamin C
(0%)
0 mg
Vitamin D
(0%)
0 IU
Vitamin É
(0%)
0.01 mg
Vitamin K
(28%)
29.3 μg
Mineral
Kalsium
(6%)
57 mg
Wesi
(19%)
2.49 mg
Magnésium
(14%)
48 mg
Mangan
(41%)
0.859 mg
Fosforus
(23%)
159 mg
Potasium
(4%)
210 mg
Sodhium
(249%)
3728 mg
Sèng
(27%)
2.56 mg
Komponèn liyané
Banyu50
Alkohol (ethanol)0
Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa.
Sumber: Sasana Dhata Gizi USDA

Saiki, miso diproduksi kanthi industri kanthi jumlah akeh, lan miso gawean tradisional wis dadi langka. Ing taun-taun pungkasan, akeh jinis miso anyar sing muncul, kalebu stok sup utawa kalsium sing ditambahake, utawa digawe karo kacang buncis kajaba kedelai, utawa nyuda uyah kanggo kesehatan, ing antarane macem-macem jinis liyane.

Bahan-bahan sing digunakake kanggo ngasilake miso bisa uga kalebu campuran kedele, gandum, beras, soba, millet, gandum, gandum, wiji rami, lan cycad, lan liya-liyane. Akhir-akhir iki, prodhusèn ing negara liya sing uga dipunwiwiti sade miso digawe saka chickpeas, jagung, kacang buncis azuki, amaranth, lan quinoa . Wektu fermentasi udakara limang dina nganti pirang-pirang taun. Macem-macem jinis miso Jepang angel diklasifikasikake, nanging umume ditindakake kanthi jinis butir, warna, rasa, lan latar mburi.