Kikkoman Smooth Aromatic Soy Sauce 15.3fl oz/450ml
Summary
This soy sauce contains a short list of recognizable ingredients such as water, soybeans, salt, wheat, alcohol, and mirin, which are generally considered acceptable for a condiment. However, it is a processed product, which limits its score potential. The absence of artificial additives or preservatives is a positive aspect, but the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 6
WaterNeutral
Water is a neutral ingredient used as a solvent and base 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 primary ingredient in soy sauce, providing the base for fermentation. They are a source of protein and various nutrients but can be allergenic for some individuals. The fermentation process alters their nutritional profile, making them a neutral component in this context.
Risks
Soybeans can be allergenic and may cause reactions in sensitive individuals.
Benefits
Soybeans are a source of protein and contain various vitamins and minerals.
SaltNeutral
Salt is used in soy sauce for flavor and as a preservative. It is essential for the fermentation process but contributes to high sodium content. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Salt enhances flavor and acts as a preservative in food products.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor profile. It is a source of carbohydrates but can be problematic for those with gluten intolerance. The fermentation process modifies its properties, making it a neutral ingredient.
Risks
Wheat contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Wheat provides carbohydrates and contributes to the flavor of soy sauce.
AlcoholNeutral
Alcohol is a byproduct of fermentation and acts as a preservative in soy sauce. It helps in flavor development but is present in minimal amounts. Its role is primarily functional, with no significant health impact at these levels.
Benefits
Alcohol acts as a preservative and contributes to the flavor profile of soy sauce.
MirinNeutral
Mirin is a sweet rice wine used to enhance the flavor of soy sauce. It adds a subtle sweetness and depth to the sauce. While it contains sugars, its impact is minimal in the context of soy sauce.
Risks
Contains sugars, which can contribute to caloric intake if consumed in large quantities.
Benefits
Mirin enhances the flavor profile of soy sauce, adding sweetness and complexity.
Processing
Processed Foods
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