Soy Sauce

A fermented umami seasoning; valuable for flavor but very high in sodium, so a little goes a long way.

Benefits

Flavor and umami
small amounts of antioxidants from fermentation

Key compounds

Umami amino acids (glutamate)sodiumtrace mineralsfermentation byproducts

May help with

Bland food
need for savory depth

Best for these goals

Gut health

How to use it

Use sparingly to season stir-fries, marinades, dressings, and dipping sauces

Evidence level

Nutritional

Cautions & interactions

Very high in sodium — use small amounts; traditional soy sauce contains both wheat (gluten) and soy; choose tamari for a gluten-free option

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Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.

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