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Miso offers blends of complex flavors, from sweet to umami, salty, bitter and sour. Depending on how much salt and fermented grains are used, the miso flavor profile can range from mild (ama miso) to sweet (amakuchi miso) and strong (karakuchi miso).
So, maybe the anti-hypertensive effects of the soy in the miso exceed the hypertensive effects of the salt. Indeed, miso paste, a whole soy food, can be used as a “green light” source of saltiness when cooking.
That said, miso is also very salty. Thus, if you’re watching your salt intake, you may want to ask your health care practitioner before adding large quantities to your diet.
Our tongues can detect five main flavors in food: sweet, salty, bitter, sour, and umami. Miso soup has an umami flavor, thanks to the glutamic acid from the koji used to make miso paste. Umami...
Miso ranges in color from pale tan to reddish to very dark brown, and the flavor varies along with it. Generally, miso tastes salty, tangy, and savory on its own. Lighter varieties tend to have more sweetness. It is typically smooth, similar to less oily nut butter, but some varieties can be chunky.
Miso paste is a fermented soy food that provides 33.7 calories, 1 gram of fat, 4.3 carbohydrates, and 2.2 grams of protein per one-tablespoon serving. Miso paste is high in sodium but may offer some health benefits.
Despite the different studies on miso and blood pressure, there are no conclusive human trials, and it is worth remembering that miso is very high in salt. For individuals with salt sensitivity hypertension, it may be prudent to at least discuss miso consumption with a doctor or dietitian.