LESS SODIUM SOY SAUCE, SOY
Summary
This soy sauce is minimally processed and contains a short ingredient list, which is generally positive. However, the presence of sodium benzoate as a preservative is a concern due to its potential health risks when combined with certain acids. Despite this, the overall processing level is low, and the product does not contain any seed oils or artificial dyes, which helps maintain a reasonable score.
At a glance
Key ingredients 6
WaterNeutral
Water is a neutral ingredient used as a base in many food products. It does not contribute any calories or nutrients. Its primary role is to dissolve other ingredients and provide the desired consistency.
See more about Water →WheatNeutral
Wheat is a common ingredient in soy sauce, providing carbohydrates and proteins. It is typically fermented to develop flavor. However, it may pose allergy risks for individuals with gluten intolerance.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates and proteins, contributing to the nutritional profile of the product.
SoybeansNeutral
Soybeans are a key ingredient in soy sauce, offering protein and essential amino acids. They are fermented to enhance flavor and digestibility. However, they may cause allergic reactions in sensitive individuals.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Rich in protein and essential amino acids, contributing to the nutritional value of the product.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a necessary component in soy sauce fermentation. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in the product.
Lactic AcidNeutral
Lactic acid is used as a preservative and flavor enhancer in food products. It is produced through fermentation and is generally recognized as safe. It helps maintain the acidity and stability of the product.
Benefits
Helps preserve the product and enhance its flavor profile.
Sodium BenzoateBad
Sodium benzoate is a preservative used to prevent microbial growth. It is effective in acidic environments but can form benzene, a carcinogen, when combined with ascorbic acid. Its use is regulated due to potential health concerns.
Risks
May form benzene, a potential carcinogen, when combined with vitamin C.
Benefits
Extends shelf life by preventing microbial growth in acidic products.
Processing
Unprocessed or Minimally Processed Foods
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