Nutrition
A study by the National University of Singapore showed that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. (However, it is unlikely to be used in nearly as great a quantity as wine.) Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Soy sauce contains ethyl carbamate.
Soy sauce does not contain the level of isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, having a salt content of between 14%–18%. Low-sodium soy sauces are produced, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.
100ml of soy sauce contains the following nutritional information according to the USDA:
- Calories : 60
- Fat: 0.1g
- Carbohydrates: 5.57g
- Fibers: 0.8g
- Protein: 10.51g
Certain brands of soy sauce manufactured in mainland China, Taiwan, Hong Kong, and Thailand have been found to contain carcinogens by the United Kingdom Food Standards Agency. The same carcinogens were found in soy sauces manufactured in Vietnam, causing a food scare in 2007.
Read more about this topic: Soy Sauce
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