Kikkoman Traditionally Brewed Soy Sauce

Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute any calories or nutrients. Its role is primarily functional, providing the necessary medium for other ingredients.

Soybeans are a source of protein and other nutrients, but in soy sauce, they are fermented and processed. The fermentation process can alter the nutritional profile, reducing some benefits. They are not considered harmful in this form but do not provide significant benefits in soy sauce.

Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It is processed and fermented, which reduces its nutritional content. In soy sauce, it primarily serves as a flavor enhancer.

Salt is used as a preservative and flavor enhancer in soy sauce. It is a refined ingredient that provides sodium, essential for bodily functions. However, excessive consumption can lead to health issues.

Sodium benzoate is a synthetic preservative used to extend shelf life. It is effective in preventing microbial growth but is a synthetic additive. Concerns exist about its potential to form benzene, a carcinogen, under certain conditions.