Healthy Food Database
Manufactured soy sauces today are made by blending hydrolyzed vegetable proteins, caramel colour, salt, flavour and water. This process takes about three days.
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.
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.
Wonderful for marinades and stir-fries.
Nutrition per 100 Grams:
Benefits the Following Health Conditions:*
* 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.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.