Soy sauce
Summary
This soy sauce is made from a simple ingredient list of water, wheat, soybeans, and salt, which reflects a relatively clean label. However, it is a processed product with a high sodium content, which limits its healthiness. The processing level and high salt concentration prevent it from achieving a higher score despite the absence of harmful additives.
At a glance
Key ingredients 4
WaterNeutral
Water is a neutral ingredient that serves as a solvent and base for the soy sauce. It is essential for dissolving other ingredients and creating the liquid consistency of the sauce. There are no significant health impacts associated with water in this context.
See more about Water →WheatNeutral
Wheat is used in soy sauce fermentation, contributing to its flavor and texture. It is a common allergen and may pose issues for those with gluten intolerance or celiac disease. The fermentation process reduces some gluten content but does not eliminate it entirely.
Risks
May cause allergic reactions or digestive issues in individuals with gluten intolerance or celiac disease.
SoybeansNeutral
Soybeans are a primary ingredient in soy sauce, providing protein and flavor through fermentation. They are a common allergen and may cause reactions in sensitive individuals. Fermentation enhances flavor complexity but does not significantly alter allergenic potential.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Provides protein and contributes to the umami flavor profile of soy sauce.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. It contributes to the high sodium content, which can be a concern for individuals with hypertension. The salt content is essential for the preservation and taste of the product.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of soy sauce.
Processing
Processed Foods
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