Miso paste is a traditional Japanese product made from fermented soybeans.
This product is rich in probiotics, vitamins, and minerals, making it a valuable addition to the diet.
Additionally, miso paste is high in antioxidants, which combat oxidative stress and may reduce the risk of chronic diseases.
Its composition also includes:
- B vitamins, which are important for metabolism;
- Minerals, such as magnesium and zinc, which support bone and skin health;
- Complete proteins, making miso beneficial for vegetarians and vegans.
Nutritional Value
Depending on the type of miso, the composition may vary, but it typically contains:
- Proteins: about 11-15 g per 100 g of product.
- Fats: 5-10 g, mainly unsaturated.
- Carbohydrates: 20-25 g, including dietary fiber.
The glycemic index of miso paste is quite low, usually below 15, making it a good choice for people monitoring their blood sugar levels.
Lipid Profile
Miso paste contains a variety of fats, but its lipid profile is mainly represented by the following types:
- Saturated fats: 10-15% of total fat content
- Monounsaturated fats: 20-30% of total fat content
- Polyunsaturated Omega-6 LA: 5-10% of total fat content
Interesting Facts About Miso Paste
Origin of Miso. Miso paste has ancient roots, with a history of over 1,300 years, originating in China before being adapted in Japanese cuisine.
Types of Miso. There are many types of miso paste, including white (shiro), red (koji), and mixed (shikoku), each with its unique flavor and aroma.
Production Process. To make miso, soybeans are fermented with added salt and specific molds, such as Aspergillus oryzae.
Miso in Medicine. In Japan, miso is sometimes used in traditional medicine to strengthen the body and improve digestion.
Miso in Cosmetics. Due to its probiotic properties, miso has also begun to be used in some skincare products.
Substitution options in recipes
Tahini. Plus soy sauce (one to one). Soy sauce provides a salty-umami base, while tahini adds a distinctive fermented nutty depth. The mixture is slightly thinner than miso — this is not important in soups, but in glazes, reduce the other liquids by 5%.
