Vegetables · per 100g
A deeply umami-rich liquid condiment produced through the fermentation of soybeans and wheat, soy sauce serves as a foundational seasoning that provides a complex salty profile to diverse cuisines.
Chloride, Sodium
Iron, Phosphorus
Magnesium, Niacin
Magnesium, Potassium
Nutritional summary
Interesting fact
Traditional soy sauce is brewed using a specific mold called Aspergillus oryzae, which was designated as the 'National Fungus' of Japan due to its essential role in making soy sauce, miso, and sake.
Standout nutrients
Chloride
Sodium
Magnesium
Potassium
Seasonality
Not available
Diet
Sustainability
Soy production has land-use concerns, but the high flavor yield per gram of ingredient results in a low per-serving impact.
Storage
Refrigerate After Opening
6–12 months
Refrigeration preserves the delicate flavor and prevents oxidation.
Cool Dark Place
1–2 years
Unopened bottles are highly shelf-stable.
Flavour
Harmonized from 5 validated sources
Claim citations
4