SOY SAUCE, SOY
Summary
This soy sauce is made from a simple ingredient list of water, soybeans, rice, and salt, which reflects a relatively clean label for a processed food. The absence of artificial additives, preservatives, and seed oils contributes positively to its rating. However, as a processed product, its score is capped due to the level of processing involved.
At a glance
Key ingredients 4
WaterNeutral
Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute any calories or nutrients. Its presence is essential for the consistency and solubility of other ingredients.
See more about Water →SoybeansNeutral
Soybeans are a primary ingredient in soy sauce, providing protein and flavor. They undergo fermentation, which enhances flavor complexity. While soybeans are nutritious, the fermentation process alters their nutritional profile.
Risks
Soybeans may cause allergic reactions in some individuals.
Benefits
Soybeans are a source of plant-based protein and contain essential amino acids.
RiceNeutral
Rice is used in the fermentation process of soy sauce, contributing to its flavor and texture. It is a carbohydrate source but does not significantly impact the nutritional profile of the final product. The fermentation process modifies its original nutritional content.
Benefits
Rice provides carbohydrates, which are a source of energy.
SaltNeutral
Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is essential for the fermentation process and enhances the umami taste. However, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Salt enhances flavor and acts as a natural preservative in foods.
Processing
Processed Foods
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