Let's start by talking about what miso is: it's a paste made from fermenting soya beans to which salt may be added to boost flavour.

There are different types of miso, as different types of grains or legumes may be added while it is being made. The most common include garbanzos, wheat or rice, which improve its biological value.

As it is made with lactic fermentation, it contains live bacteria, giving us all the benefits of probiotic foods to regenerate damaged intestinal flora and help us better absorb nutrients. As long as we don't heat it up, because the heat kills these beneficial microorganisms.

In terms of its nutritional characteristics, we could highlight its carbohydrates and fat content, and that it is rich in vegetable proteins.

As it comes from the soya bean, we can say that it has the benefits of eating soy, including soy isoflavones that are beneficial during menopause, preventing hot flushes and conditions like osteoporosis that are often seen during this stage of life.

Other benefits worth noting include the fat content, under 20%, most of which is mono and polyunsaturated, boosting our nervous system and cardiovascular health.

It is also rich in vitamins and minerals: calcium, potassium, phosphorus, magnesium, iron, vitamins A and E.

In terms of proteins, we can only say that it is a welcome addition to the protein already in a meal but not enough on its own, as you normally only use a tablespoon or two to cook with.

We've given a general overview of the benefits of miso, however you also have to be careful as it is high in salt and is therefore not recommended for those with high blood pressure.