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Miso

In season all year

Food Description:

Miso is a fermented paste used extensively in Japanese cooking. There are various types of miso made from fermented soybeans and grain. Using a process similar to making soy sauce, soy beans are mixed with an active culture which helps to breakdown the soybean, which on it's own is hard to digest. Soybeans are an excellent source of protein and miso is ideal for vegetarians who need high quality protein in their diets.
Genmai and Kome miso is fermented soybean and rice.
Mugi miso is soybean and barley.
Hatcho, the most prized of all misos, takes years to produce and is made with soybeans innoculated with a substance called koji and no grain.

General Information:

Category: Condiment
To Buy: Buy from a health food store or asian grocer.
To Store: Once opened store miso in the fridge in an airtight container. Miso will store for up to 12 months in the refrigerator.
Tips and Tricks: Boil miso for no more than 1 minute or you'll kill the friendly health promoting bacteria. Miso is a wonderful strengthening food and excellent to feed a cold or flu.

Nutrition (1 Tablespoon):

Weight (grams): 23
Carbohydrates, g: 5.3
Fat (g): 1.4
Monosaturated Fat , g: 0.3
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 177
Protein (g): 2.7
Saturated Fat, g : 0.2
Vitamin B12: Maintains the health and function of the nervous system, and is involved in the growth and division of all cells, including red blood cells. Also plays a role in the metabolism of carbohydrates, fat and protein.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Use miso to flavour soups and vegetable and bean casseroles. As it aids disgestion it's wonderful to add to bean dishes which can be difficult to digest.

Benefits the Following Health Conditions:*

Cold and Flus
Immune Deficiencies
Malnutrition
Digestive Disorders
Low Energy

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.