Dark soya sauce benefits use, and Nutritional facts
The ancient Chinese used fermented soybean paste for soy sauce. Soy sauce from Japan is called ‘Shoyu’ and comes in a bottle. Ganjang, a Korean soup soy sauce, and Jiangyou, a Chinese one, are both historical. Yeast, lactic acid bacteria, salt-tolerant yeasts, and soybeans ferment into this dark brown sauce. Soy sauces range from dark to light. Age it like wine to add flavor.
Soy Sauce: A Nutrient Analysis
The USDA lists the following for a single tablespoon, or 15 ml, of soy sauce:
- Energy: 15 kcal
- Carbohydrates: 1 g
- Fat: 0 g
- Sodium: 910 mg
- Protein: 1 g
Soy is its sole source of nutrition. Soy sauces contain corn syrup, vinegar, and caramel, salt, hydrolyzed soy, maize protein, and hydrolyzed soy. People trying to limit their wheat consumption often choose tamari over traditional soy sauce. But white soy sauce is made with more wheat and fewer soybeans. Therefore, soy sauce’s nutritional value changes depending on the variety used.
Benefits of Soy Sauce
As reported by the USDA, one tablespoon of soy sauce contains 910 mg of Sodium Source. The body requires dietary salt to maintain blood pressure and transmit nerve signals. And research has found that both light and dark soy products are among the top 10 sources of salt in the typical Malaysian diet. The recommended amount of salt is 2,300 milligrams per day, but more than that is harmful.
- A Salt Substitute
A shortage of salt led to the use of soy sauce instead. It tastes pretty similar to salt but has less sodium. Since soy sauce has such a robust flavor, it is necessary to use less soy sauce to obtain the same level of saltiness. That’s why it helps reduce salt consumption. Other research found that replacing common salt with organically brewed soy sauce did not diminish the robustness or overall appeal of the food’s flavor.
- Soy Sauce helps Digestion
Researchers found that consuming Shoyu (a kind of Japanese soy sauce) in moderation helped promote good digestion by stimulating stomach secretions. Furthermore, soy sauce stimulates the production of gastric juices in addition to aiding in digestion. The Japanese method of fermenting soy sauce promotes healthy gut bacteria growth.
- Having Antioxidant Qualities
A natural antioxidant called shoyu flavones find it in soy sauce. These naturally occurring antioxidants help prevent free radical damage to the body. Soy sauce’s anti-inflammatory properties come from its high concentration of antioxidants. According to research, the consumption of dark soy sauce reduces lipid peroxidation, in which free radicals damage lipids.
- Possessing Anti-Allergenic Qualities
When soy sauce is fermented, a kind of sugar called shoyu polysaccharides is created, which has powerful anti-allergic properties. According to the research results, those who consumed soy sauce had more improvement in their allergies than those who did not. But some people have severe reactions to soy sauce.
How Long Does Soy Sauce Last, and How Much to Use?
The sodium level of soy sauce is one of its most commonly misunderstood aspects. While some may have a “goldilocks” portion size, there is no “one size fits all” regarding flavor and health. Although just fifteen calories and over 900 milligrams of salt find it in one tablespoon of soy sauce, it gives a tremendous flavor to the cuisine. So, it’s reasonable to assume a daily dose of 1 tbsp. Of soy sauce is perfect. So, enjoy some soy sauce, but don’t go crazy with it.
Soy sauce may be kept at room temperature for up to two months from its production date before it goes bad. But before you toss that bottle of soy sauce into the cupboard, read the label; certain varieties recommend chilling the sauce to preserve its flavor. In addition, this method can lengthen the product’s storage life.
Conclusion
The use of soy sauce as a condiment is widespread in Asian cooking. Soy sauce couldn’t provide health advantages because you can only consume a minimal amount at a time. However, this is an improvement over simply salting those items. Shoyu, the Japanese translation, is the most widely used. Various sodium-free substitutes are available, including tamari, Worcestershire sauce, coconut, and liquid amino. It’s also a great idea to choose MyChang dark soya sauce without any added colors. MyChang soya sauce brings exceptional taste, quality, design, and packaging.
