SUSHI CHEF BAYCLIFF COMPANY, JAPANESE STYLE DARK SOY SAUCE
Summary
This soy sauce is a processed product with a high sodium content, which can contribute to hypertension and cardiovascular issues if consumed in excess. The ingredient list is relatively simple, consisting mainly of water, soy, wheat, salt, and alcohol, which helps to maintain a cleaner label compared to more heavily processed condiments. However, due to its processing level and high salt content, it cannot be rated as highly as minimally processed or whole food products.
At a glance
Key ingredients 5
WaterNeutral
Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute any calories or nutrients. Its primary role is to dissolve other ingredients and provide the desired consistency.
See more about Water →SoyNeutral
Soy is a common ingredient in soy sauce, providing umami flavor and protein content. It is fermented to enhance flavor and digestibility. While soy can be a source of phytoestrogens, its impact varies among individuals.
Risks
Some individuals may have soy allergies or sensitivities, and excessive consumption may affect hormone levels.
Benefits
Soy provides protein and essential amino acids, contributing to the nutritional profile of the sauce.
WheatNeutral
Wheat is used in soy sauce fermentation to develop flavor and texture. It is a source of carbohydrates and gluten. The fermentation process breaks down some of the gluten, but it remains unsuitable for those with celiac disease.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates and contributes to the flavor profile of the sauce.
SaltNeutral
Salt is used as a preservative and flavor enhancer in soy sauce. High sodium content can contribute to hypertension and cardiovascular issues. The sauce contains a significant amount of salt, which may be excessive for some diets.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Acts as a preservative and enhances the flavor of the sauce.
AlcoholNeutral
Alcohol is used in soy sauce as a preservative and to enhance flavor. It is typically present in small amounts due to fermentation. The alcohol content is generally low and not significant enough to cause intoxication.
Benefits
Acts as a preservative and enhances the flavor profile of the sauce.
Processing
Processed Foods
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