Near you
Wegmans is carried at Wegmans stores. Find one within 25 miles.
At a glance
Summary
This reduced sodium soy sauce is a processed product with a relatively simple ingredient list, including water, soybeans, wheat, salt, and alcohol for freshness. The absence of artificial additives or seed oils is positive, but the product's processing level limits its score. The sodium content is still significant, which is typical for soy sauce, but the reduced sodium formulation is a slight improvement over traditional versions.
Key ingredients 5
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in food products. It does not contribute any nutritional value or health risks. Its presence is essential for the consistency and texture of the sauce.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and other nutrients but can be allergenic for some individuals. They are fermented in soy sauce production, which can enhance digestibility. However, they do not provide significant health benefits in this processed form.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Fermentation may improve nutrient absorption and add beneficial compounds.
WheatNeutral
Wheat is used in soy sauce fermentation, contributing to flavor and texture. It is a common allergen and may not be suitable for those with gluten intolerance. In this form, it does not offer significant nutritional benefits.
Risks
Potential allergen for individuals with wheat or gluten sensitivities.
SaltNeutral
Salt is used for flavor and preservation in soy sauce. While essential for taste, excessive consumption can lead to health issues like hypertension. It is a necessary component for the product's preservation and taste profile.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in food products.
AlcoholNeutral
Alcohol is used to retain freshness and prevent spoilage in soy sauce. It is present in small amounts and does not significantly impact health. Its role is primarily functional in extending shelf life.
Benefits
Helps in preserving the product and extending its shelf life.
Processing
Processed Foods
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