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Kikkoman SOY SAUCE, SOY

Common questions

Is Kikkoman SOY SAUCE, SOY healthy?

Kikkoman SOY SAUCE, SOY scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This soy sauce is made from a simple ingredient list of water, soybeans, rice, and salt, which are all recognizable and generally considered safe.

How processed is Kikkoman SOY SAUCE, SOY?

Kikkoman SOY SAUCE, SOY is NOVA Group 3: Processed Foods.

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Kikkoman SOY SAUCE, SOY

Kikkoman
Bioengineered
85 Excellent

Analysis updated September 2026 · How Scout scores

$26.78 · 1 gal · $0.21 / fluid ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Kikkoman Sales USA, Inc.
Category Condiments
Summary

This soy sauce is made from a simple ingredient list of water, soybeans, rice, and salt, which are all recognizable and generally considered safe. The product is processed, but it avoids the use of artificial additives, seed oils, or high-fructose corn syrup, which are common concerns in processed foods. Its clean label and absence of harmful ingredients contribute positively to its rating, although the processing level imposes a cap on the score.

Key ingredients 4

Water
Neutral

Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any significant nutritional value or health risks. Its presence is essential for the consistency and texture of the soy sauce.

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Soybeans
Neutral

Soybeans are a source of protein and various nutrients, but in soy sauce, they are fermented and processed. The fermentation process can enhance flavor but may reduce some nutritional benefits. Soybeans are generally considered a healthy ingredient, but their benefits are less pronounced in this processed form.

Risks

Soybeans can be allergenic for some individuals and may contain phytoestrogens.

Benefits

Soybeans provide protein and essential amino acids, contributing to the nutritional profile of soy sauce.

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Rice
Neutral

Rice is used in the fermentation process of soy sauce, contributing to its flavor profile. It is a carbohydrate source but does not significantly impact the nutritional value of the final product. The fermentation process alters its original nutritional properties.

Benefits

Rice contributes to the fermentation process, enhancing the flavor complexity of soy sauce.

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Salt
Neutral

Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is essential for the taste profile but contributes to high sodium content. The use of refined salt does not offer additional mineral benefits.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular risks.

Benefits

Salt enhances flavor and acts as a natural preservative in soy sauce.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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