Kikkoman Less Salt Soy Sauce In Dispenser 150ml
Summary
This soy sauce is a processed product with added sugar, which contributes to its caloric content without providing essential nutrients. While it does not contain harmful additives like artificial colors or preservatives, the presence of sugar and its processing level limit its healthiness. The product is pasteurized and contains alcohol, which are typical for soy sauce but do not enhance its nutritional profile.
At a glance
Key ingredients 9
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any calories or nutrients. It is essential for dissolving other ingredients and ensuring proper consistency.
See more about Water →SoyNeutral
Soy is a common ingredient in soy sauce, providing umami flavor and protein content. It is fermented to enhance flavor and digestibility. While it contains beneficial isoflavones, it may cause allergies in some individuals.
Risks
Soy can be an allergen and may interfere with thyroid function in sensitive individuals.
Benefits
Contains isoflavones which may have beneficial effects on heart health and hormone balance.
WheatNeutral
Wheat is used in soy sauce fermentation to contribute to flavor and texture. It is a source of carbohydrates and proteins. 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 intolerance.
Benefits
Provides carbohydrates and proteins, contributing to the nutritional profile of the sauce.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a common ingredient in condiments and processed foods. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Distilled VinegarNeutral
Distilled vinegar is used for its acidic properties to enhance flavor and preserve the product. It is made through the fermentation of ethanol by acetic acid bacteria. It is generally safe but can cause irritation if consumed in large amounts.
Risks
Excessive consumption may lead to digestive discomfort or enamel erosion.
Benefits
May have antimicrobial properties and can enhance the flavor profile of foods.
AlcoholNeutral
Alcohol is used in soy sauce as a byproduct of fermentation, contributing to flavor and preservation. It is present in small amounts and generally not a concern for most consumers. It can enhance the depth of flavor in the sauce.
Benefits
Contributes to the complex flavor profile of fermented products.
SugarBad
Sugar is added to balance the salty and umami flavors in soy sauce. It is a refined carbohydrate that can contribute to caloric intake without providing essential nutrients. Excessive consumption is linked to various health issues such as obesity and diabetes.
Risks
High intake of refined sugars is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
PasteurizedNeutral
Pasteurization is a process used to kill harmful bacteria and extend shelf life. It involves heating the product to a specific temperature for a set period. This process ensures safety but may slightly alter flavor and nutrient content.
Benefits
Ensures microbial safety and extends the shelf life of the product.
AlcoholicNeutral
The term 'alcoholic' refers to the presence of alcohol, a natural byproduct of fermentation in soy sauce. It is present in minimal amounts and contributes to flavor. It is generally not a concern for most consumers.
Benefits
Contributes to the complex flavor profile of fermented products.
Processing
Processed Foods
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