TRADITIUONASLLY BREWED SOY SAUCE
Summary
This traditionally brewed soy sauce contains a simple ingredient list of water, soybeans, wheat, and salt, which reflects a relatively clean label. However, it is a processed food with a high sodium content, which can contribute to health concerns like hypertension if consumed in excess. The processing level and the presence of salt as a preservative limit its score despite the absence of artificial additives or seed oils.
At a glance
Key ingredients 4
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any calories or nutrients. Its presence is essential for the fermentation process in soy sauce production.
See more about Water →SoybeansNeutral
Soybeans are a primary ingredient in soy sauce, providing essential amino acids and contributing to the umami flavor. They undergo fermentation, which can enhance digestibility and nutrient availability. However, they may pose allergy risks for some individuals.
Risks
Soybeans can be allergenic and may cause reactions in sensitive individuals.
Benefits
Fermented soybeans can offer beneficial compounds like isoflavones and may support gut health through fermentation.
WheatNeutral
Wheat is used in soy sauce as a source of carbohydrates that aid in fermentation. It contributes to the flavor profile and texture of the sauce. However, it contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Provides carbohydrates that support the fermentation process, enhancing flavor and texture.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. While essential in small amounts, excessive salt intake is linked to hypertension and cardiovascular issues. The high sodium content in soy sauce can contribute to these health concerns.
Risks
High sodium content may increase the risk of hypertension and cardiovascular diseases when consumed in excess.
Benefits
Acts as a preservative and enhances the flavor profile of soy sauce.
Processing
Processed Foods
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