TRADER JOE'S, REDUCED SODIUM SOY SAUCE
Near you
Trader Joe's is carried at Trader Joe stores. Find one within 25 miles.
Summary
This reduced sodium soy sauce contains simple ingredients like water, soybean, wheat, salt, and vinegar, which are generally clean and straightforward. However, the product is still processed, and despite the reduced sodium claim, it contains a significant amount of salt, which can be a concern for those monitoring sodium intake. The beneficial presence of soybean is noted, but the high processing level and sodium content limit its score.
At a glance
Key ingredients 5
WaterNeutral
Water is a neutral ingredient that serves as the base for the soy sauce. It is typically used to dilute the other ingredients and adjust the consistency of the sauce. No significant processing concerns are associated with water in this context.
See more about Water →SoybeanGood
Soybean is a beneficial ingredient due to its high protein content and essential amino acids. It is fermented to produce soy sauce, which can enhance its nutritional profile by adding probiotics. The fermentation process also reduces anti-nutrients, making it more digestible.
Risks
Potential allergen for individuals with soy allergies.
Benefits
Rich in protein and contains essential amino acids, contributing to a balanced diet.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It is typically processed to break down gluten and starches during fermentation. However, it may pose issues for those with gluten intolerance or celiac disease.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
SaltNeutral
Salt is a necessary component for flavor and preservation in soy sauce but contributes to high sodium content. Excessive sodium intake is linked to increased blood pressure and cardiovascular risks. The reduced sodium version aims to mitigate these health concerns.
Risks
High sodium content may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor enhancement and preservation in food products.
VinegarNeutral
Vinegar is used to add acidity and enhance the flavor profile of soy sauce. It is produced through the fermentation of ethanol by acetic acid bacteria. The acidity can aid in food preservation and add a tangy taste.
Benefits
Can aid in food preservation and enhance flavor with its acidity.
Processing
Processed Foods
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