LESS SODIUM SOY SAUCE, SOY
Summary
This soy sauce is moderately processed and contains sodium benzoate, a synthetic preservative with potential health concerns. While it has a relatively clean ingredient list for its category, the presence of this preservative and the processing level limit its overall healthiness. The product's lower sodium content is a positive aspect, but it does not fully offset the concerns related to processing and additives.
At a glance
Key ingredients 7
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any calories or nutrients. Its presence is essential for the consistency and solubility of the product.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and various nutrients, but in this context, they are used in a fermented form. The fermentation process can enhance digestibility and nutrient absorption. However, soy can be an allergen for some individuals.
Risks
Soybeans can be allergenic and may cause reactions in sensitive individuals.
Benefits
Fermented soy products can provide beneficial probiotics and improved nutrient absorption.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It is a common allergen and contains gluten, which can be problematic for those with celiac disease or gluten sensitivity. Its role is primarily functional in this product.
Risks
Wheat contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. It is essential for the fermentation process and contributes to the product's taste. Excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium content may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Salt is necessary for the fermentation process and enhances the flavor of the product.
Lactic AcidNeutral
Lactic acid is a naturally occurring acid used to regulate acidity and act as a preservative. It is produced through fermentation and is generally recognized as safe. It can enhance the flavor profile of foods.
Benefits
Lactic acid can improve the flavor and shelf life of the product.
Sodium BenzoateBad
Sodium benzoate is a synthetic preservative used to extend shelf life. It can form benzene, a carcinogen, under certain conditions. Its use is controversial due to potential health concerns.
Risks
May form benzene, a known carcinogen, when combined with vitamin C under certain conditions.
Benefits
Extends the shelf life of the product by preventing microbial growth.
Brewing Starter (Aspergillus Sojae)Neutral
Aspergillus sojae is a mold used in the fermentation process of soy sauce. It helps break down proteins and starches, contributing to the flavor and aroma. It is a traditional component in soy sauce production.
Benefits
Facilitates fermentation, enhancing flavor and digestibility of the product.
Processing
Processed Foods
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