ALL-PURPOSE SEASONING TRADITIONALLY BREWED 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 uses soybeans, which are beneficial due to their fermentation process, the high salt content and presence of additives reduce its overall healthiness. The product's processing level and use of preservatives are key factors influencing its rating.
At a glance
Key ingredients 6
WaterNeutral
Water is a neutral ingredient primarily used as a solvent and carrier in food products. It is essential for the brewing process of soy sauce, ensuring proper fermentation and consistency. No significant health impacts are associated with water in this context.
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Wheat is used in soy sauce fermentation, contributing to flavor and texture. It undergoes fermentation, which can reduce gluten content but may still pose issues for those with celiac disease. The fermentation process enhances flavor complexity but does not significantly alter its nutritional profile.
Risks
Contains gluten, which can be harmful to individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates and some protein, contributing to the overall nutritional profile of the soy sauce.
SoybeansGood
Soybeans are a key ingredient in soy sauce, providing essential amino acids and contributing to its umami flavor. They are fermented, which can enhance digestibility and nutrient availability. Fermentation also produces beneficial compounds like isoflavones, which have antioxidant properties.
Risks
May cause allergic reactions in individuals with soy allergies.
Benefits
Rich in protein and isoflavones, which may offer heart health benefits and antioxidant effects.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. While essential for flavor, excessive salt intake is linked to hypertension and cardiovascular issues. The product is labeled as 'less sodium,' indicating a reduced salt content compared to regular soy sauce.
Risks
High sodium intake can lead to increased blood pressure and associated health risks.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
Lactic AcidNeutral
Lactic acid is used to regulate acidity and enhance flavor in soy sauce. It is produced through fermentation, which is a natural process. It contributes to the tangy taste without significant health impacts.
Benefits
Helps maintain product stability and enhances flavor profile.
Sodium BenzoateVery Bad
Sodium benzoate is a synthetic preservative used to prevent spoilage. It is effective in inhibiting microbial growth but can form benzene, a carcinogen, under certain conditions. Its use is controversial due to potential health concerns, especially in high concentrations.
Risks
May form benzene, a known carcinogen, when combined with ascorbic acid (vitamin C) under certain conditions.
Benefits
Extends shelf life by preventing microbial growth.
Processing
Processed Foods
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