Soya Bean Paste
Soya bean paste is a traditional fermented food providing protein, isoflavones, and beneficial fermentation metabolites, but it is high in sodium (often 3,000-5,000 mg per 100 g). Sodium intake is the primary concern, since most populations exceed the WHO recommendation of <2,000 mg/day.
What it is
Fermented soybean paste — a thick, salty, umami condiment made from soybeans (Glycine max), salt, and koji (Aspergillus oryzae) mold; includes Japanese miso, Korean doenjang, and Chinese huangjiang/doubanjiang.
Umami flavoring base for soups, marinades, dressings, and stews.
Why it's flagged
- high sodium
- soy allergen
What regulators actually say
"Americans eat on average about 3,400 mg of sodium per day. However, the Dietary Guidelines for Americans recommends adults limit sodium intake to less than 2,300 mg per day."
"WHO recommends adults consume less than 2,000 mg of sodium (5 g of salt) per day."
Regulatory status
United States — FDA
Traditional food; permitted. Soy is a FALCPA-labeled major allergen.
European Union — EFSA
Permitted food; soybeans listed as allergen under Annex II of Reg. (EU) 1169/2011.
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