Sauce Soja réduite en sel
Summary
This soy sauce is moderately processed and contains additives such as sodium benzoate, which raises health concerns due to its potential to form harmful compounds. While it includes beneficial soybeans, the high salt content and use of preservatives limit its healthfulness. The reduced salt version is a positive aspect, but the presence of synthetic additives and processing level impact the overall rating.
At a glance
Key ingredients 6
WaterNeutral
Water is a neutral ingredient primarily used as a solvent in this product. It does not contribute any significant nutritional value or health risks. The quality of water can vary based on its source and treatment, but no specific concerns are noted here.
See more about Water →WheatNeutral
Wheat is used as a fermentable carbohydrate source in soy sauce production. It provides a base for fermentation but may contain gluten, which is a concern for those with celiac disease or gluten sensitivity. The fermentation process can alter its nutritional profile, reducing some potential allergens.
Risks
Contains gluten, which can be harmful to individuals with celiac disease or gluten intolerance.
Benefits
Provides carbohydrates that are essential for the fermentation process, contributing to the flavor profile of the sauce.
SoybeansGood
Soybeans are a key ingredient providing protein and essential amino acids. They are fermented to produce soy sauce, enhancing flavor and digestibility. Fermentation can also increase the bioavailability of nutrients and introduce beneficial compounds.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Rich in protein and contains beneficial isoflavones that may support heart health.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in soy sauce. High sodium content can contribute to hypertension and cardiovascular issues if consumed in excess. The reduced salt version aims to mitigate these risks but still requires moderation.
Risks
Excessive sodium intake is linked to increased blood pressure and cardiovascular diseases.
Benefits
Acts as a preservative and enhances the flavor profile of the sauce.
Lactic AcidNeutral
Lactic acid is used as a flavoring agent and preservative in food products. It is generally recognized as safe and can help maintain the acidity and stability of the product. It is naturally occurring in fermented foods and contributes to the tangy taste.
Benefits
Helps preserve the product and enhance its flavor profile.
Sodium BenzoateVery Bad
Sodium benzoate is a synthetic preservative used to prevent spoilage. It can form benzene, a carcinogen, under certain conditions, raising health concerns. Its use is limited to small quantities to minimize potential risks.
Risks
Potential to form benzene, a known carcinogen, especially when combined with ascorbic acid (vitamin C).
Benefits
Extends shelf life by inhibiting microbial growth.
Processing
Processed Foods
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