Soy Sauce - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Soy Sauce Energy :
83.00 Kcal / 100g

Category : Sweeteners & Baking Additives

Group : Sauces

Composition And Nutritional Value :
Soy sauce is a fermented condiment made from soybeans, wheat, salt, and a fermenting agent. It is rich in umami, the fifth taste sensation, which gives it a savory, salty flavor. Soy sauce contains small amounts of protein, vitamins (particularly B-vitamins like B2 and B6), and minerals such as iron and manganese. While it is low in calories, soy sauce is high in sodium, which can contribute to high blood pressure when consumed in large amounts. Some variations of soy sauce, like low-sodium soy sauce, are available to help reduce sodium intake.

Health Benefits :
Soy sauce, particularly varieties made from whole soybeans, contains antioxidants and is a source of plant-based protein. The fermentation process used to make traditional soy sauce can lead to the production of beneficial probiotics, which support gut health. However, due to its high sodium content, soy sauce should be consumed in moderation, especially for individuals with hypertension or those monitoring their salt intake. Additionally, soy sauce contains isoflavones, which may have potential benefits for heart health and hormone balance.

Culinary Uses :
Soy sauce is a staple in East and Southeast Asian cuisines, particularly in Chinese, Japanese, Korean, and Thai dishes. It is used as a seasoning for stir-fries, marinades, soups, and sauces. Soy sauce adds depth and saltiness to dishes, such as sushi, ramen, and fried rice. It is also commonly used as a dipping sauce for dumplings, spring rolls, and other appetizers. There are various types of soy sauce, ranging from light to dark, with dark soy sauce typically having a richer, sweeter flavor that is ideal for braising and glazing.

Types :
The two main types of soy sauce are light soy sauce and dark soy sauce. Light soy sauce is thinner, saltier, and lighter in color, commonly used for seasoning and stir-frying. Dark soy sauce is thicker, darker, and slightly sweeter, often used for braising or adding a richer color to dishes. There are also specialty varieties such as tamari, which is a gluten-free soy sauce made with little to no wheat, and low-sodium soy sauce, which contains less salt. The flavor and intensity of soy sauce can vary depending on the brand and regional style.

Shopping And Storage Tips :
When buying soy sauce, choose high-quality products made through traditional fermentation methods for the best flavor. Soy sauce should be stored in a cool, dark place, and once opened, it is best kept in the refrigerator to maintain its flavor and prevent spoilage. Soy sauce has a long shelf life, but it is recommended to use it within six months after opening for the best taste. Be sure to check for any added preservatives or artificial flavorings in commercially produced soy sauces.