Miso can be made from rice, barley or soy. Soy miso is considered one of the good forms of soy since it is fermented and is one of the four main foods in the Japanese diet that contributes high amounts of isoflavones, important phytochemicals, and beneficial bacteria and enzymes that aid in digestion. It is used mostly as a flavoring and does contain sodium, though the sodium content of miso is significantly lower than the equivalent amount of salt.
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