TRADITIUONASLLY BREWED SOY SAUCE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This traditionally brewed soy sauce contains a simple and clean ingredient list of water, soybeans, wheat, and salt, which is favorable for a condiment. The product is processed, but it avoids harmful additives and artificial ingredients, maintaining a relatively high quality. The processing level limits its maximum potential score, but the absence of problematic ingredients allows it to score well within its category.
Key ingredients 4
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 can reduce some of the nutritional benefits of whole soybeans. They are a traditional ingredient in soy sauce, contributing to its flavor profile.
Risks
Soybeans can be allergenic for some individuals, and excessive consumption may affect thyroid function due to goitrogens.
Benefits
Fermented soy products may offer some probiotic benefits and contribute to the umami flavor of the sauce.
WheatNeutral
Wheat is used in the fermentation process of soy sauce, contributing to its flavor and color. It is a traditional ingredient in many soy sauce recipes. The fermentation process alters its nutritional profile, reducing gluten content.
Risks
Wheat contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
SaltNeutral
Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is a refined form of sodium chloride without additional minerals. High sodium content is a concern for cardiovascular health.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Processing
Processed Foods
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