The chemistry behind soy sauce nutrition! -

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Let’s talk about soy sauce nutrition here! Initially originating from China, soy sauce is now one of the most popular soy products in all countries across the globe. Although the major ingredients in soy sauce are fermented soybeans and wheat, various other ingredients are added to bring about changes in flavor and texture. These ingredients have all distinct impacts on your diet and subsequently, your health. We also write an article, A DEEP DIVE INTO THE NUTRITIONAL FACTS OF MOUNTAIN DEW

Soy sauce nutrition facts and benefits

This article helps you implore the world of soy sauce, and learn about Soy sauce nutrition facts and benefits.

#The chemistry behind soy sauce nutrition!

Taste: The dominating taste of soy sauce is that of saltiness, followed by a moderate tang of umami and sweetness. There is also an undercurrent of bitterness which is masked under other flavors. All these essences mix up to provide soy sauce with its unique taste.

Soy Sauce Nutrition Facts Label
For a Serving Size of 1 tbsp (16g)
Calories 8.5	Calories from Fat 0.8 (9.7%)
	% Daily Value *
Total Fat 0.1g	–
Saturated fat 0g	–
Monounsaturated fat 0g	–
Polyunsaturated fat 0g	–
Sodium 878.9mg	37%
Potassium 69.6mg	–
Carbohydrates 0.8g	–
Net carbs 0.7g	–
Sugar 0.1g	–
Fiber 0.1g	1%
Glucose 0g
Sucrose 0g
Protein 1.3g
Vitamins and minerals
Vitamin A 0μg	0%
Vitamin B6 0mg	2%
Vitamin B12 0μg	0%
Vitamin C 0mg	0%
Vitamin D 0μg	0%
Vitamin E 0mg	0%
Vitamin K 0μg	0%
Caffeine 0mg	–
Calcium 5.3mg	1%
Iron 0.2mg	3%
Magnesium 11.8mg	4%
Phosphorus 26.6mg	3%
Zinc 0.1mg	1%
Copper 0mg	1%
Manganese 0.2mg	9%
Selenium 0.1μg	1%
Thiamine 0mg	1%
Riboflavin 0mg	2%
Niacin 0.4mg	2%
Folate 2.2μg	1%
Choline 2.9mg	1%
Betaine 4.8mg	–
Water 11.4g	–
Fatty acids
Amino acids
* *The percentage daily value determines the amount of nutrient present in the abovementioned amount of food. It is based on the assumption that 2000 calories are included in your diet on a daily basis.

#Soy Sauce Nutrition Facts Label

How is Soy sauce made?

Soy sauce has different recipes depending upon the type and the country it’s being made in. Traditionally, a mixture of soaked soybeans, roasted wheat, a culturing mold (most commonly Aspergillus), and salted water are left to age for a period of five to eight months. Next, a mesh is obtained which is to be pressed to get the liquid separated. This liquid is pasteurized to kill any bacteria and then bottled, and there you’ve got your homemade soy sauce.

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What are the different types of Soy sauce?

As we’ve already mentioned, there are various types of soy sauce produced in different parts of the world. In Japan, Dark soy sauce, Light soy sauce, Tamari, Shiro, and Saishikomi are popular types of soy sauce; the tamari-style soybean-only soy sauce is the most common type in China; Korea has a traditional soy sauce called hansik ganjang; the USA’s most popular soy sauce is a protein-based soy sauce, and the tamari-style sauce is most commonly produced in most Southeast Asian countries.

Some frequently asked questions about soy sauce nutrition:

Q. Is there a lot of sugar in soy sauce?

A. There are various types of soy salts available in the market. Not all of them have the same sugar constituency. For example, the “light soy sauce” popular in North America has very low sugar quantity whereas the “sweet soy sauce” variety has a significant amount of sugar.

Q. Is Soy sauce better for you than salt?

A. Although soy sauce has a high amount of sodium for a food product, it’s still less than the amount of sodium in Salt. Therefore, if you’ve high blood pressure or any other issues with high sodium quantity products, soy sauce is better than salt for your health.