At a glance
Summary
This soy sauce is a processed condiment with a relatively simple ingredient list, including soybeans, wheat, salt, and alcohol. While it is processed, it does not contain any artificial additives or harmful ingredients, which helps maintain a moderate score. The high salt content is typical for soy sauce, but it should be consumed in moderation due to its sodium levels.
Key ingredients 5
WaterNeutral
Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute any nutritional value or health risks. Its presence is essential for the consistency and solubility of other ingredients.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and other nutrients but can be allergenic for some individuals. In soy sauce, they are fermented, which can enhance digestibility and flavor. The fermentation process also reduces some anti-nutrients present in raw soybeans.
Risks
Potential allergen for individuals sensitive to soy products.
Benefits
Fermentation can enhance nutrient absorption and provide beneficial compounds like isoflavones.
WheatNeutral
Wheat is used in soy sauce fermentation, contributing to flavor and texture. It can be a concern for those with gluten intolerance or celiac disease. The fermentation process may reduce some gluten content but not eliminate it entirely.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates and contributes to the umami flavor profile of soy sauce.
SaltNeutral
Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is refined and does not offer the trace minerals found in unrefined salts. High sodium content is a concern for individuals monitoring their salt intake.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in soy sauce.
AlcoholNeutral
Alcohol is used in soy sauce as a preservative and to enhance flavor. It is typically present in small amounts and evaporates during cooking. The fermentation process naturally produces alcohol, contributing to the sauce's complexity.
Benefits
Acts as a natural preservative and flavor enhancer in the fermentation process.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play