Did You Know
Most miso is the hatcho form made from soybeans, but it is also produced from rice, barley or wheat by adding a ‘koji’ yeast mould to produce fermentation.
Miso is one of the traditional Japanese foods, traditionally associated with long life and good health.
Miso is one of many traditional fermented foods that are present in many cultures; like sauerkraut, yoghurt and kefir, it is associated with good gut health, feeding our beneficial probiotic bacteria for good toxin elimination, absorption of nutrients and protecting against food intolerances. They also support the immune system to stop the overreactions that can lead to multiple sensitivities and inflammation, as seen in hayfever and skin conditions. Because it is fermented with a B12-synthesising bacteria, miso has been commonly recommended as a B12 source for vegans and vegetarians, whose red blood cell and new cell production may suffer if depleted. Also a good vegetarian protein source if the soy variety.
• Contains tryptophan, needed for serotonin production, for good mood and restorative sleep to keep us youthful.
• Manganese is needed to make the detoxifying antioxidant enzyme superoxide dismutase.
• Vitamin K transports calcium for good bone health and blood clotting.
• Zinc-rich for optimal immune function and healing.
Salty but a little can go a long way for taste and mineral content. the paste is superior to the powdered form and can still be used as easily to make an immediate simple soup with just boiling water. Adding to the end of simple boiled vegetables and ginger is the basis for a heartier soup where prawns, chicken or tofu can be added.
MAJOR NUTRIENTS PER 3.5OZ/ 100G MISO
KCalories 199 kcal
Total fat 6.01 g
Protein 11.69 g
Carbohydrate 26.47 g
Fibre 5.4 g
Vitamin B1 0.10 mg
Vitamin B2 0.23 mg
Vitamin B3 0.91 mg
Vitamin B5 0.34 mg
Vitamin B6 0.19 mg
Vitamin B12 0.08 mcg
Iron 2.49 mg
Selenium 7 mcg
Zinc 2.56 mg
Delve deeper into your nutritional health by booking a Natural Health Consultation with Charlotte.