A Vegetarian Protein Substitute
Rich in High Quality Protein
Boosts Usable Proteins of Other Food
Aids in Digestion and Assimilation
Flavors Low Salt Diets
Low Fat
Great Food for Calorie Counters
Alkalizes the Bloodstream
Good Non-Animal Sources of B Vitamins

A Vegetarian Protein Substitute


Rich in High Quality Protein


Boosts Usable Proteins of Other Food


Aids in Digestion and Assimilation
Digestive agents in all non-pasteurized miso are:
Natural digestive enzymes
Lactobacilli (Lactic Acid forming bacteria)
Salt resistant yeasts
Koji (aspergillus oryzae mold and other microorganisms present in it)
They all combine to help break down and / or digest complex proteins, carbohydrates, and fats. But they are sensitive to heat, so should not be over boiled when cooking.
When purchasing miso, look for "unpasteurized" to benefit from these digestive agents.
Flavors Low Salt Diets
Miso is a good substitude for salt when cooking. Salt accentuates inherent flavors in food, but Miso has its own rich flavor. Substituting it for salt in various dishes will add taste and aroma with considerably less salt.
Low Fat
Miso has about 5% of mostly soy oils, 100% free of cholesterol and unsaturated. These unrefined and unprocessed oils are rich in lecithin and linoleic acid, which helps our arteries from clogging up.
Great Food for Calorie Counters
Miso has excellent protein to calories ratio, as little as 11 calories per gram of protein. Fermentation reduces the Miso carbohydrates into simple easily digestible sugars.
Alkalizes the Bloodstream
Miso is alkaline as opposed to acidic coffee, sweets, alcohol and meats. A cup of miso in the morning in place of coffee and a bowl of miso complementing other meals will help counterbalance the negative effects of acidic intake. While most of us use Alka-Seltzers and Calcium Tablets to settle acid indigestions, upset stomachs and hangovers, many East Asians use Miso to help with those situations.
Good Non-Animal Sources of B Vitamins
Through the fermentation process, miso derives the Vitamin B-12 Vitamins (bacteria) and the B-2 Vitamins (aspergilli mold).