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Ayurvedic Dravya · Fermented · — kcal / 100g

Miso

Long-fermented soy paste — the most digestible soy form; a living condiment that warms and enriches broths.

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Miso — Ayurvedic Fermented & USDA Nutrition

Miso — Rasa: Salty, Sour, Sweet · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Mildly Increases (+1) Kapha: Neutral (0)
Rasa (Six Tastes)
Salty, Sour, Sweet
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Heavy, Penetrating
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Morning, Midday, Evening

Classical Ayurvedic Profile & Preparation

Long-fermented soy paste — the most digestible soy form; a living condiment that warms and enriches broths.

Traditional Preparation (Samskara)

Add at the end, never boil; lighter white miso for summer, darker red for winter.

Classical Provenance: Modern texts (fermentation analogy).

Synergistic Combinations (Samyoga)

  • stirred into broth off the boil (preserves cultures)
  • with seaweed and tofu
  • in dressings

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: hypertension (salt content)
  • Contraindication: soy allergy

Verified USDA Nutrition Facts for Miso

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tbsp (17g):

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