Condiment
Yellow Bean Sauce
Yellow bean sauce is a fermented soybean sauce—milder and often sweeter than salty black bean—used in northern Chinese and some Southeast Asian stir-fries and noodles. Stir into sauces for pork and noodles. Check salt level by brand.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
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 1.85 g
- Saturated Fat 0.34 g
- Trans Fat 0 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 0 mg
- Sodium 2088 mg
- Salt 5.37 g
- Total Carbohydrate 11.9 g
- Dietary Fibre 0.96 g
- Total Sugars 6.3 g
- Complex / starch 2.1 g
- Protein 2.86 g
- Water 77.4 g
- Energy 75.7 kcal
- Water 77.4 g
- Carbohydrates 11.9 g
- Sugars 6.3 g
- Monosaccharides 4.42 g
- Disaccharides 1.9 g
- Starch 2.1 g
- Amylose 0.53 g
- Amylopectin 1.58 g
- Digestible Starch 1.79 g
- Resistant Starch 0.21 g
- Fibre 0.96 g
- Soluble Fibre 0.34 g
- Insoluble Fibre 0.62 g
- Protein 2.86 g
- Fat 1.85 g
- Saturated Fat 0.34 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 0.97 g
- Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 2369 mg
- Major Minerals 2362 mg
- Trace Minerals 6.6 mg
- Salt 5.37 g
- Sodium Chloride 5.37 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Sodium: 2088.32 · Potassium: 217 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Yellow Bean Sauce.
Usually avoid with
Often clash in flavour or tradition
History
Northern Chinese cookery used yellow soybean pastes as everyday seasoning.
Commercial yellow bean sauces standardised regional sweet-savoury profiles.
Asian groceries exported yellow bean sauce alongside hoisin and bean pastes.