At a glance
Summary
This soy sauce is made from a simple ingredient list of water, soybeans, wheat, and salt, which are all recognizable and generally considered safe. The product is processed, but it avoids harmful additives such as artificial colors, flavors, or preservatives. Its high sodium content is typical for soy sauce, which may be a concern for those monitoring salt intake.
Key ingredients 4
WaterNeutral
Water is a neutral ingredient that serves as a base for many food products. It does not contribute any significant nutritional value or health risks. Its role is primarily functional, providing consistency and volume.
See more about Water →SoybeansNeutral
Soybeans are a source of plant-based protein and contain various nutrients. However, in the context of soy sauce, they are fermented and processed, which alters their nutritional profile. The fermentation process can reduce some anti-nutrients but also diminishes the protein content.
Risks
Soybeans may cause allergic reactions in some individuals.
Benefits
Fermented soybeans can provide beneficial probiotics and enzymes.
WheatNeutral
Wheat is used in soy sauce fermentation, contributing to its flavor profile. It is a common allergen and contains gluten, which may be a concern for those with celiac disease or gluten sensitivity. The fermentation process modifies its nutritional content, reducing its carbohydrate impact.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Fermentation can enhance flavor and reduce some anti-nutrients.
Table SaltNeutral
Table salt is used to enhance flavor and preserve the product. It is a refined form of sodium chloride without additional minerals. High sodium intake is a concern for cardiovascular health.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium for bodily functions but should be consumed in moderation.
Processing
Processed Foods
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