Soy sauce made from soy and wheat (shoyu)
Category: Legumes & Legume Products
Nutrition Highlights
Serving Size
Calories
8.5
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 5.2 (61.4%) |
| Carbohydrate | 3.2 (37.2%) |
| Fat | 0.8 (9.7%) |
| Total | 8.5 (100%) |
Serving: 1 tbsp [16g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 11 (71.2%) |
| Ash | 2.4 (15.2%) |
| Protein | 1.3 (8.1%) |
| Carbohydrate | 0.8 (4.9%) |
| Fat | 0.09 (0.6%) |
| Total | 16 (100%) |
Serving: 1 tbsp [16g]
Benefits
-
High in protein and contains all essential amino acids making it a complete protein source
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Rich in antioxidants like isoflavones which may help reduce risk of heart disease and cancer
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Contains vitamin B1, vitamin B2, niacin and minerals like magnesium, phosphorus and potassium which are important for a healthy diet
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Fermented soy and wheat ingredients in soy sauce provide probiotics that support gut and digestive health
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Low in calories and sodium content can vary between brands, check nutrition label for sodium levels
Risks
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High in sodium which can increase blood pressure if consumed in large quantities
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Contains gluten which can cause digestive issues for people with celiac disease or gluten sensitivity
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Fermented soy sauce contains trace amounts of alcohol which some choose to avoid
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Wheat used in production is often genetically modified which some aim to avoid
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Contains coloring added during production that some wish to limit intake of
Additional Information
Soy sauce made from soy and wheat, also known as shoyu, is a popular condiment that is widely used in Asian cuisine. It is made by fermenting a mixture of soybeans, wheat, water, and salt. This versatile sauce provides a unique flavor and enhances the taste of various dishes. In terms of nutrition, shoyu offers both benefits and risks that are important to consider.
One of the primary nutritional benefits of shoyu is its low calorie content. It is a low-calorie condiment, which means it can be enjoyed without significantly impacting overall caloric intake. This can be particularly advantageous for individuals who are watching their weight or trying to maintain a healthy weight. Additionally, shoyu is typically low in fat and cholesterol, making it a favorable choice for those concerned about heart health and blood lipid levels.
Shoyu also provides a good amount of protein. Soybeans are a complete source of protein, containing all the essential amino acids required by the body. This makes shoyu a valuable addition to vegetarian or vegan diets as it can help meet protein requirements. Protein is essential for various bodily functions, including muscle repair and growth, hormone synthesis, and immune system support.
Furthermore, shoyu contains several essential minerals. It is a notable source of sodium, which is required in small amounts for maintaining fluid balance, nerve function, and muscle contraction. However, excessive sodium intake can lead to high blood pressure and other health complications, so it is crucial to consume shoyu in moderation. Shoyu also provides small amounts of iron, potassium, and magnesium, which are important for red blood cell production, electrolyte balance, and overall cellular function.
On the other hand, one of the risks associated with shoyu consumption is its high sodium content. Excessive sodium intake has been linked to increased blood pressure, which is a risk factor for cardiovascular diseases. Individuals with hypertension or those who are salt-sensitive should be cautious when using shoyu and consider lower sodium alternatives or use it sparingly.
Another potential risk is the presence of wheat in shoyu, which may pose challenges for individuals with gluten intolerance or celiac disease. Wheat contains gluten, a protein that can trigger an immune response in susceptible individuals, leading to digestive issues and damage to the small intestine. People with gluten-related disorders should opt for gluten-free soy sauce alternatives or ensure the shoyu they consume is specifically labeled as gluten-free.
In conclusion, shoyu, or soy sauce made from soy and wheat, offers several nutritional benefits and risks. It is a low-calorie condiment that provides protein, essential minerals, and flavor enhancement to various dishes. However, its high sodium content may be a concern for those with hypertension, and the presence of wheat poses a risk for individuals with gluten-related disorders. As with any food product, moderation and individual dietary considerations are key to enjoying the nutritional benefits of shoyu while minimizing potential risks.