Teryaki

Dinner

Item Rating: 60/100

1 serving (15 grams) contains 13 calories, 0.8 grams of protein, 0.0 grams of fat, and 2.3 grams of carbohydrates.

Nutrition Information

1 cup (235.8g)

Calories		209.9
% Daily Value*
Total Fat		0.5 g	0%
	Saturated Fat	0.1 g	0%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		1455.2 mg	63%
Total Carbohydrates		36.7 g	13%
	Dietary Fiber	1.9 g	6%
	Sugars	31.4 g
protein		12.2 g	24%
Vitamin D		0 mcg	0%
Calcium		40.1 mg	3%
Iron		3.3 mg	18%
Potassium		377.4 mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 4 cal (2.2%)

Protein: 48 cal (24.4%)

Carbs: 146 cal (73.4%)

About Teryaki

Teriyaki is a Japanese cooking technique and sauce characterized by a savory, sweet, and tangy flavor profile. It typically involves grilling meats, fish, or vegetables while basting them in a mixture of soy sauce, mirin (Japanese rice wine), and sugar. The dish is widely appreciated in Japanese cuisine and has gained global popularity. Nutritionally, teriyaki can vary depending on the preparation method, but it generally provides moderate calories, low fat, and a balance of carbohydrates and protein. For example, a serving may deliver around 89 calories, 5.18 grams of protein, 15.57 grams of carbs, and 0.8 grams of fiber. While teriyaki sauce itself is low in essential vitamins and minerals, the dish's nutritional value primarily depends on the accompanying protein or vegetables used in preparation.

Health Benefits

• Provides protein to promote muscle repair and growth, especially when paired with chicken or tofu (e.g., 5.18g protein per serving).
• Encourages iron intake, important for oxygen transport, with 1.4 mg iron per serving, supporting energy levels and immune health.
• Low in fat, making it a suitable option for those monitoring fat intake (only 0.2 g per serving).

Dietary Considerations

Allergens: Contains soy, wheat (in soy sauce)

Suitable for: Low-fat diets, high-protein diets (when paired with lean meats)

Not suitable for: Gluten-free diets (unless gluten-free soy sauce is used), low-sodium diets (due to soy sauce's high sodium content)

Selection and Storage

Store unused teriyaki sauce in a sealed container in the refrigerator for up to 1 week, or freeze for prolonged storage. Ensure cooked teriyaki dishes are refrigerated within 2 hours and consumed within 3-4 days.

Common Questions About Teryaki Nutrition

Is teriyaki sauce high in protein?

Teriyaki sauce contains 5.18 grams of protein per 100 grams, which is relatively modest compared to protein-rich foods. It's typically not considered a significant source of protein and is primarily used as a condiment for flavor enhancement.

Can I eat teriyaki sauce on a keto diet?

Teriyaki sauce is not ideal for a keto diet due to its high carbohydrate content of 15.57 grams per 100 grams, including 13.33 grams of sugar. Individuals following a keto diet may prefer sugar-free or keto-friendly versions of teriyaki sauce.

What are the health benefits or concerns of teriyaki sauce?

Teriyaki sauce provides flavor and a small amount of protein, but it is high in sugar (13.33 grams per 100 grams) and sodium (617 mg per 100 grams). Excessive consumption could contribute to high blood sugar levels or elevated sodium intake, so moderation is essential.

What is a recommended serving size for teriyaki sauce?

The recommended serving size for teriyaki sauce is about 1–2 tablespoons (15–30 grams), which contains approximately 13–27 calories, 2–4.6 grams of carbs, and 1–2 grams of sugar. This helps control sugar and sodium intake while enhancing flavor.

How does teriyaki sauce compare to soy sauce?

Teriyaki sauce differs from soy sauce by containing added sugar, making it sweeter and higher in calories (89 calories per 100 grams vs. soy sauce’s 53 calories). Soy sauce is primarily salty, lower in carbs, and widely used in keto and low-carb diets, while teriyaki is often used for marinades and glazes.

Data Sources & Scientific References