Healthy Food Database

Soy Sauce
Manufactured soy sauces today are made by blending hydrolyzed vegetable proteins, caramel colour, salt, flavour and water. This process takes about three days.
Category: Condiment
In Season: all year
To Buy:
There are literally hundreds of soy sauce products on the market. Light soy sauce is typically Japanese where the Chinese tend to use the thicker, dark soy sauces. Invest in the best - naturally fermented with no colouring or additives.
To Store:
Once opened store in the fridge for up to 9 months.
Tips & Tricks:
Watch out if you have a gluten intolerance - many people are unaware that gluten is in many sauces -including soy.
Cooking Tips:
Wonderful for marinades and stir-fries.

Nutrition per 100 Grams:


Benefits the Following Health Conditions:*

Find recipes with Soy Sauce

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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