Yamasa Soy Sauce

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.

Wheat is used in soy sauce fermentation, providing carbohydrates that are broken down during the process. It is a common allergen and may cause reactions in sensitive individuals. The fermentation process alters its nutritional profile, reducing gluten content.

Soybeans are a key ingredient in soy sauce, providing protein and flavor through fermentation. They are a common allergen and may cause reactions in sensitive individuals. Fermentation enhances umami flavor but alters the original nutritional profile.

Salt is used to enhance flavor and preserve the soy sauce. It is a refined ingredient without trace minerals. High sodium intake can contribute to hypertension and cardiovascular issues.

Alcohol is used in soy sauce to retain freshness and prevent spoilage. It is present in small amounts and evaporates during cooking. Its role is primarily functional rather than nutritional.

Vinegar is used in soy sauce for flavor enhancement and preservation. It is a fermented product that adds acidity and complexity to the taste. The acetic acid content is beneficial for preservation but offers minimal nutritional value.

Lactic acid is used as a preservative and flavor enhancer in soy sauce. It is naturally occurring and contributes to the tangy flavor profile. Its presence is primarily functional, with minimal nutritional impact.