TypeBase Blood Type Diet Values: miso
TYPEBASE4 INDEX >> CONDIMENT >>
MISO
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SCIENTIFIC NAME: GLYCINE MAX
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General Description:
Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories - barley miso, rice miso and soybean miso - all of which are developed by injecting cooked soybeans with a mold (koji ) cultivated in either a barley, rice or soybean base. Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, koji and salt used. It's further influenced by the length of time it is aged, which can range from 6 months to 3 years. Miso is a basic flavoring in much of Japanese cooking. The lighter-colored versions are used in more delicate soups and sauces, and the darker colored in heavier dishes. There are also low-salt varieties available. Shinshu miso is a golden yellow, all-purpose variety with a mellow flavor and rather high salt content. There are regional favorites such as sendai miso, a fragrant, reddish-brown variety found in northern Japan, and the dark brown hatcho miso, popular in central Japan. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. It's easily digested and extremely nutritious, having rich amounts of B vitamins and protein. Miso can be found in Japanese markets and health-food stores. It should be refrigerated in an airtight container. |
NUTRIENT NOTES:
Serving Size Analyzed: 1/2 cup
 < (282)
GRAPH 1 (ABOVE). Total Calories (282) as part of a 2200 calorie daily dietary intake. |
| Protein (16.1797 grams per 1/2 cup
) | | Fat (8.3159 grams per 1/2 cup
) | | Carbohydrate (38.3052 grams per 1/2 cup
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (4.6854 grams per 1/2 cup
) | | Monounsatured (1.8358 grams per 1/2 cup
) | | Saturated (1.1919 grams per 1/2 cup
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1/2 cup
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.
Non Secretor:
BENEFICIAL: Contains an agglutinin which modifies disease susceptibility.
 | Introductory Food: Type A children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby) |
TYPE B:
Secretor:
 AVOID: Contains lectin or other agglutinin.
Non Secretor:
AVOID: Contains lectin or other agglutinin.
TYPE AB:
Secretor:
BENEFICIAL
Non Secretor:
 NEUTRAL
- This food is Diabetes SUPERBENEFICIAL for Type AB
| Introductory Food: Type AB children should have this solid food introduced at between 7 and 9 months of age. (Eat Right 4 Your Baby) |
TYPE O:
Secretor:
NEUTRAL
Non Secretor:
AVOID
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
- This food can be a significant source of sodium (4996.39 mgs per 1/2 cup
.)
- This food can be a significant source of zinc (4.5484 mgs per 1/2 cup
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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