Miso is a good source of iron, calcium, phosphorus, potassium, some B vitamins, and protein. Since soybeans contain high amounts of protein, including all essential amino acids (the only such vegetable source), misos made with mostly soybeans, such as Hatcho and other soybean misos, can be considered an important source of complete protein for those eating a vegan diet. Miso also facilitates the body's absorption of calcium and magnesium.

A combination of miso and tofu in dips, spreads, and salad dressings is easily digested, delicious, and loaded with nutrition. Just one four-ounce serving of Creamy Dill Dip or Creamy Garlic Dip contains the following percentages of the United States Recommended Daily Allowances of protein, vitamins and minerals:

Protein ----- 20%
Thiamin---- 4%
Niacin---4%
Calcium--- 12%
Iron---16%

The Food and Drug Administration, which has strict guidelines for nutritional labeling, considers a single serving of food containing ten percent of the recommended daily allowance of protein " high" in protein. For vegetarians, dishes that combine miso and tofu can be an important source of protein and amino acids. Moreover, since the essential amino acids in soybeans and grains complement each other, the amount of protein that can be utilized by the body is increased.