Processed
Monosodium Glutamate
Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a free amino acid that intensifies savoury umami taste without adding a separate flavour of its own. Crystalline or powdered MSG dissolves readily in soups, stocks, marinades, snack seasonings, and ready meals, rounding meaty and vegetable notes at low dose. Pure food-grade MSG is white, free-flowing, and faintly saline. It is produced by fermentation of carbohydrate feedstocks with Corynebacterium or related bacteria, then purified and crystallised. Kitchen use is measured in pinches or fractions of a teaspoon; over-salting with MSG alone is uncommon because umami saturates before saltiness does.
Also known as: Aji-no-moto / MSG, Weijing, Monosodium Glutamate, MSG / E621
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.07 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 20.2 mg
- Salt 0.05 g
- Total Carbohydrate 94.8 g
- Dietary Fibre 0 g
- Total Sugars 84.4 g
- Complex / starch 1.89 g
- Protein 2 g
- Water 5.06 g
- Energy 362 kcal
- Water 5.06 g
- Carbohydrates 94.8 g
- Sugars 84.4 g
- Monosaccharides 59.1 g
- Disaccharides 25.3 g
- Starch 1.89 g
- Amylose 0.47 g
- Amylopectin 1.42 g
- Digestible Starch 1.61 g
- Resistant Starch 0.19 g
- Protein 2 g
- Fat 1.07 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.2 g
- Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
- Minerals 325 mg
- Major Minerals 318 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.12 · vitamin-k: 0.6 ·
Minerals
Sodium: 20.2 · Potassium: 229 · Calcium: 69 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Monosodium Glutamate.
Usually avoid with
Often clash in flavour or tradition
History
Kikunae Ikeda isolated glutamate as the source of kelp dashi umami and commercialised monosodium glutamate as a seasoning.
Ajinomoto began industrial MSG production, establishing glutamate as a global savoury enhancer.
Fermentation routes replaced extraction from wheat gluten and seaweed for most bulk MSG supply.
International safety reviews affirmed food-use MSG while culinary debates over sensitivity continued in popular media.
Clean-label and natural-fermentation messaging reframed MSG and free glutamate for modern product development.