Organic Soy Sauce - Less Sodium
Summary
This organic soy sauce is ultra-processed, which limits its score despite having organic ingredients. The presence of organic soybeans is a positive aspect, providing protein and essential amino acids. However, the product contains high levels of salt, which can contribute to health issues like hypertension, and organic caramel color, which may contain contaminants such as 4-MEI. These factors, along with the processing level, influence the overall rating.
At a glance
Key ingredients 7
WaterNeutral
Water is a neutral ingredient primarily used as a solvent in 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 beneficial ingredient due to their high protein content and essential amino acids. Being organic, they are free from synthetic pesticides and GMOs, enhancing their nutritional profile. They are a key component in fermentation, contributing to the umami flavor of soy sauce.
Risks
Soybeans may cause allergic reactions in some individuals.
Benefits
Rich in protein and essential amino acids, supporting muscle health and providing a plant-based protein source.
Organic WheatNeutral
Organic wheat is used in soy sauce for fermentation, contributing to its flavor profile. As an organic ingredient, it is free from synthetic pesticides and GMOs. It plays a role in the fermentation process but does not significantly impact the nutritional value of the final product.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
SaltNeutral
Salt is a necessary ingredient for flavor and preservation in soy sauce but is considered harmful in high amounts. Excessive salt intake is linked to hypertension and cardiovascular diseases. In this product, the sodium content is reduced, but caution is still advised.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in food products.
Organic AlcoholNeutral
Organic alcohol is used in soy sauce as a preservative and to enhance flavor. Being organic, it is derived from natural fermentation processes without synthetic additives. It helps in extending the shelf life of the product.
Benefits
Acts as a natural preservative, extending the product's shelf life.
Lactic AcidNeutral
Lactic acid is used as a preservative and acidity regulator in soy sauce. It is naturally occurring and contributes to the tangy flavor profile. It is generally recognized as safe in food products.
Benefits
Helps in preserving the product and enhancing its flavor profile.
Organic Caramel ColorBad
Organic caramel color is used to enhance the appearance of soy sauce, providing a rich brown color. Despite being organic, caramel color can contain contaminants like 4-MEI, which is a potential carcinogen. Its use is primarily cosmetic, with no nutritional benefits.
Risks
May contain 4-MEI, a potential carcinogen, especially in high concentrations.
Processing
Ultra-Processed Foods
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