AngiochefMiso paste
Miso paste is a thick, fermented paste made from soybeans and a culture called koji, with a deep, salty, umami flavour that ranges from mild and sweet to dark and robust. The soybeans contain isoflavones. Whisk it into broths for miso soup, blend it into dressings, marinades, and glazes, or stir a spoonful into sauces for savoury depth; add it off the heat to keep its flavour.
Polyols
SorbitolNot a source
Source: Not a source of sorbitol or excess fructose (structural classification)
What this means
This is miso paste's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot yet analysed
Excess fructoseNot a source
Source: Not a source of excess fructose (structural classification); total fructose not measured
What this means
These are miso paste's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.