Table 3 Nutritional properties of terasi and other fermented shrimp pastes from different countries

Terasi (spontaneous fermentation)

25.8–29.4

1.30–1.40

62.9–64.8

3.45–4.27

2.15–4.58

[54]

Terasi (starter culture fermentation)

25.5–29.1

1.20–1.39

63.7–65.8

2.63–4.11

1.32–4.46

[54]

Belacan

47.9

19.15

30.4

0.63

1.92

[56]

Kapi

36.8–49.9

24.1–29.0

20.1–25.1

1.53–2.22

2.84–15.6

[57]

Bagoong-alamang

33.2–39.6

37.1–46.0

–

0.60–1.57

–

[55]

Saeu-jeot

27.0

45.8

21.7

4.89

0.91

[56]