Kikkoman LESS SODIUM SOY SAUCE, SOY
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This soy sauce is a processed food with a moderate level of processing. It contains sodium benzoate, a synthetic preservative that raises health concerns due to its potential to form benzene, a carcinogen, under certain conditions. Despite having a relatively simple ingredient list, the presence of this preservative and the processing level limit its health score.
Key ingredients 7
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any nutritional value or health risks. Its presence is essential for the consistency and texture of the soy sauce.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and various nutrients, but in soy sauce, they are fermented and processed. The fermentation process alters their nutritional profile, reducing some benefits. They provide umami flavor but are not a significant source of nutrients in this form.
Risks
Potential allergen for individuals sensitive to soy.
Benefits
Provides umami flavor and some protein content.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It is not a significant source of nutrients in this form. The fermentation process breaks down gluten, but trace amounts may remain.
Risks
Potential allergen for individuals with wheat or gluten sensitivities.
Benefits
Contributes to the flavor profile of soy sauce.
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. However, high sodium content can be a health concern if consumed in excess.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
Lactic acidNeutral
Lactic acid is a naturally occurring acid used to enhance flavor and preserve food. It is produced through fermentation and is generally recognized as safe. It contributes to the tangy taste of soy sauce.
Benefits
Enhances flavor and acts as a preservative.
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
Essential for fermentation, contributing to flavor and aroma.
Sodium benzoateBad
Sodium benzoate is a synthetic preservative used to prevent spoilage. It is effective in acidic foods but can form benzene, a carcinogen, under certain conditions. Its use is limited by regulatory agencies due to potential health concerns.
Risks
May form benzene, a carcinogen, under certain conditions.
Benefits
Prevents spoilage and extends shelf life.
Processing
Processed Foods
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