At a glance
Summary
This brewed soy sauce is made from a simple ingredient list of water, soybeans, wheat, and salt, which are all recognizable and traditional components of soy sauce. The product is processed, but it avoids the use of artificial additives, preservatives, or seed oils, which contributes positively to its score. However, the high sodium content is a consideration, and the processing level limits its maximum potential score.
Key ingredients 4
WaterNeutral
Water is a neutral ingredient that serves as a solvent and carrier for other ingredients. It is essential for the brewing process of soy sauce. No significant health impacts are associated with water in this context.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and essential amino acids. In soy sauce, they undergo fermentation, which can enhance flavor and digestibility. However, the fermentation process and high sodium content in soy sauce may offset some nutritional benefits.
Risks
Potential allergen for individuals with soy allergies.
Benefits
Fermentation can enhance digestibility and flavor, providing a source of protein and amino acids.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It provides carbohydrates and some protein. However, it may pose a risk for individuals with gluten intolerance or celiac disease.
Risks
Potential allergen for individuals with gluten intolerance or celiac disease.
Benefits
Contributes to the flavor profile of soy sauce through fermentation.
SaltNeutral
Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is essential for the fermentation process. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium content may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and enhances the flavor of soy sauce.
Processing
Processed Foods
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