Soups & sauces

Wasabi

FDC 171831tablespoon (20 g)

Source: USDA FoodData Central · Public domain

Original analysis by NutriVerdict

Density 6 · -4 vs Soups & sauces median

True wasabi paste scores 6 of 100 on the Nutrient Density Score, a Low-band result, yet it still ranks 37th of 60 in Soups & sauces, ahead of many category peers thanks to a genuinely excellent showing of vitamin E at 26% DV and dietary fiber at 22% DV per serving.

A tablespoon-sized dab is the norm, swirled into soy sauce for sushi or worked into dressings and marinades for a sharp, sinus-clearing bite; it's a condiment measured in teaspoons, not spoonfuls, which matters given it runs high in sodium at 3390 mg per 100 g. It scores below the Soups & sauces median of 10, and gravy, chicken, dry is one listed alternative that scores higher.

See how this score is calculated, build a plate around wasabi, or compare it with another food.

Source: USDA FoodData Central · Public domain

Fig. 1 · Macronutrient composition
Protein 2.2 g · 3%Carb 46.1 g · 63%Fat 10.9 g · 34%

Percent of calories derived by NutriVerdict from USDA grams

Nutrition facts

NutrientAmount% DV
Calories292 kcal15%
Total fat11 g14%
Saturated fat2 g10%
Cholesterol0 mg0%
Sodium3390 mg147%
Carbohydrate46 g17%
Dietary fiber6.1 g22%
Sugars13 g
Protein2.2 g4%
Potassium182 mg4%
Calcium41 mg3%
Iron0.5 mg3%
Magnesium21 mg5%
Vitamin C0 mg0%
Vitamin A0 µg0%
Vitamin E3.9 mg26%

Source: USDA FoodData Central · Public domain

FDC 171831

Original analysis by NutriVerdict

What it is rich in

Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.

Vitamin E26% DV
Dietary fiber22% DV

Original analysis by NutriVerdict

Versus the soups & sauces median

Nutrient density6 vs 10 median
Protein / 100 g2.2 vs 3.1 median
Fiber / 100 g6.1 vs 0.7 median
Sodium / 100 g3390 vs 1030 median

Original analysis by NutriVerdict

More nutrient-dense swaps

Foods in the same category that score higher on nutrient density.

Gravy, chicken, dryDensity 7 vs 6Sauce, duck, ready-to-serveDensity 7 vs 6Sauce, cheese sauce mix, dryDensity 8 vs 6

Original analysis by NutriVerdict

In the kitchen and how to use it

True wasabi comes from a grated rhizome with a short-lived, sinus-clearing heat, though most of what is served alongside sushi in restaurants is a paste made from horseradish, mustard, and green coloring, sold in tubes, jars, or as a powder mixed with water. However it is made, it is used in small dabs to accompany sushi, sashimi, and cold soba noodles, or stirred into soy sauce, mayonnaise, or dressings for a sharp, sinus-tingling kick.

Tubes and prepared paste should be refrigerated after opening and used within a reasonable time, since the pungent aroma fades quickly once it is exposed to air; powder keeps well sealed in a cool pantry and is mixed fresh right before serving. Per 100 grams, wasabi provides a notable 22% of the Daily Value for fiber and 26% for vitamin E, figures that stand out for a condiment, though it is eaten a tablespoon at a time rather than by the bowlful. Its sodium content, 3390mg per 100 grams, reflects that concentrated, condiment-style use rather than a food eaten in large portions.

Frequently asked questions about wasabi

Is wasabi a good source of fiber?

Yes, wasabi provides about 22% of the Daily Value for fiber per 100 grams, though it's eaten in small, tablespoon-sized amounts as a condiment.

How is wasabi typically used?

It's grated or served as a paste alongside sushi, sashimi, and soba noodles, or mixed into soy sauce and mayonnaise for extra heat.

Is wasabi high in sodium?

Yes, at 3390mg of sodium per 100 grams it's fairly concentrated, though actual servings are typically just a small dab.

View the USDA source record