At a glance
Summary
This soy sauce is minimally processed, which contributes positively to its score. However, it contains a high level of sodium, which is a concern for cardiovascular health when consumed in excess. The presence of sugars also slightly detracts from its overall healthiness, but the lack of harmful additives and the minimal processing level keep it in a favorable range.
Key ingredients 4
SoybeansNeutral
Soybeans are a source of plant-based protein and contain essential amino acids. They are often used in fermented products like soy sauce, which can enhance flavor. However, soybeans may contain anti-nutrients that can affect mineral absorption.
Risks
Soybeans can be allergenic and may contain anti-nutrients that affect mineral absorption.
Benefits
They provide plant-based protein and essential amino acids, beneficial in a balanced diet.
WheatNeutral
Wheat is used in soy sauce fermentation, contributing to its flavor profile. It is a common ingredient in many processed foods. However, it contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates and some protein, contributing to the energy content of the product.
SaltNeutral
Salt is a key ingredient in soy sauce, providing flavor and acting as a preservative. It is essential for the fermentation process. However, excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium content can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for the fermentation process and enhances the flavor of the soy sauce.
WaterNeutral
Water is used as a solvent and medium for fermentation in soy sauce production. It is a neutral ingredient with no direct nutritional impact. Its quality can affect the final product's taste and safety.
Benefits
Acts as a solvent and medium for fermentation, essential in soy sauce production.
Processing
Unprocessed or Minimally Processed Foods
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