soy sauce
Summary
This soy sauce is made from organic soybeans and organic wheat, both of which are high-quality ingredients that contribute to its nutritional profile. The product is minimally processed, preserving the natural flavors and nutrients of its ingredients. The use of organic components ensures reduced exposure to synthetic chemicals, enhancing its overall healthiness.
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 facilitating fermentation. No significant health impacts are associated with water in this context.
See more about Water →Organic soybeansGood
Organic soybeans are a high-quality source of plant-based protein and essential amino acids. Being organic, they are grown without synthetic pesticides or fertilizers, reducing potential exposure to harmful chemicals. They also contribute to the fermentation process, enhancing flavor and nutritional profile.
Risks
Soybeans can be allergenic for some individuals, potentially causing allergic reactions.
Benefits
Rich in protein and essential amino acids, supporting muscle health and providing a plant-based protein source.
Organic wheatGood
Organic wheat is used in the fermentation process to develop the characteristic flavor of soy sauce. As an organic ingredient, it is cultivated without synthetic chemicals, promoting environmental sustainability. It contributes to the umami flavor profile of the sauce.
Risks
Wheat contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates and contributes to the fermentation process, enhancing the flavor and nutritional value of the soy sauce.
SaltNeutral
Salt is a crucial ingredient for flavor and preservation in soy sauce. It helps in the fermentation process and acts as a preservative to extend shelf life. While essential for taste, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor enhancement and preservation in food products.
Processing
Unprocessed or Minimally Processed Foods
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