First things first, let’s address the elephant in the room. Tasty as it is, miso gets a bad rep because of its relatively high sodium content—about 634mg* per tablespoon (about the amount used for two bowls of soup), or a little more than a third of our recommended daily limit of 2,000mg—but it’s not all bad news. According to a study by Kyoritsu Women’s University in Tokyo, Japan, the nutrients in miso actually slow the absorption of sodium in the gastrointestinal tract, so it doesn’t spike hypertension the same way ingesting sodium from regular salt does. Still, despite miso’s touted anti-cancer, anti-ageing, and digestion-improving benefits, it’s good to keep our overall sodium levels in mind and consume this fermented soya product in moderation.
Head to the next page to learn which paste to choose and how to use it!
*Nutritional figures through article from United States Department of Agriculture National Nutrient Database
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