KIKKOMAN, SOY SAUCE
Summary
This soy sauce contains a simple ingredient list with water, wheat, soybeans, and salt, which are generally acceptable for a condiment. However, the presence of sodium benzoate as a preservative raises moderate health concerns due to its potential to form benzene under certain conditions. The product is processed, which limits its score, but the overall ingredient quality is relatively clean compared to more heavily processed alternatives.
At a glance
Key ingredients 5
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 texture of the soy sauce.
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Wheat is used in soy sauce fermentation, contributing to its flavor profile. It contains gluten, which may be a concern for individuals with celiac disease or gluten sensitivity. The fermentation process breaks down some of the wheat components, enhancing the sauce's umami taste.
Risks
Contains gluten, which can be harmful to individuals with celiac disease or gluten intolerance.
Benefits
Provides carbohydrates and proteins that contribute to the fermentation process, enhancing flavor.
SoybeansNeutral
Soybeans are a primary ingredient in soy sauce, providing essential amino acids and contributing to its umami flavor. They are fermented to produce the characteristic taste and aroma of soy sauce. The fermentation process enhances digestibility and flavor complexity.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Rich in protein and essential amino acids, contributing to the nutritional profile of soy sauce.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. It helps in the fermentation process and extends the shelf life of the product. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium content may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and enhances the flavor profile of soy sauce.
Sodium BenzoateBad
Sodium benzoate is a preservative used to extend the shelf life of soy sauce. It can form benzene, a carcinogen, when combined with vitamin C under certain conditions. Its use is generally considered safe in small amounts, but potential health concerns exist.
Risks
May form benzene, a potential carcinogen, when combined with vitamin C.
Benefits
Extends the shelf life of the product by preventing microbial growth.
Processing
Processed Foods
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