condiment
Doubanjiang
Doubanjiang is a condiment. It is plant-derived, so it rules out no diet on its own.
Also known asSichuan broad bean chilli paste · China
Standard, Pixian-style · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 198 kcal |
| Protein | 12.8 g |
| Carbohydrate | 25.4 g |
| of which sugars | 6.2 g |
| Fibre | 5.4 g |
| Fat | 6 g |
| of which saturates | 1 g |
| Monounsaturated fat | 1.1 g |
| Polyunsaturated fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 3728 mg |
| Potassium | 210 mg |
| Calcium | 57 mg |
| Iron | 2.5 mg |
| Magnesium | 48 mg |
| Phosphorus | 159 mg |
| Zinc | 2.6 mg |
| Copper | 0.4 mg |
| Manganese | 0.9 mg |
| Selenium | 7 µg |
| Vitamin A | 4 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0 µg |
| Vitamin E | 0 mg |
| Vitamin K | 29.3 µg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 0.9 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 19 µg |
| Vitamin B12 | 0.1 µg |
| Choline | 72.2 mg |
USDA FDC SR Legacy record 172442. USDA carries no record for doubanjiang, a broad bean and chilli paste fermented with koji. This is its record for miso, the closest fermented-bean-paste profile it publishes; doubanjiang is broad bean rather than soybean based and carries chilli, but the two share a comparable salt-forward, fermented macro profile. Density measured.