Super source
Sugars
3.86 g · 8% DV target
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.
Soy sauce is a significant source of dietary sodium, and institutional guidance emphasizes that reducing its intake is a key strategy for managing overall sodium levels .310
While soy protein is well-established to lower LDL-cholesterol (the "bad" cholesterol) by approximately 4% to 6%, soy sauce contains very little protein compared to other soy foods like tofu or soy milk .7
The fermentation and processing involved in making soy sauce significantly reduce the levels of isoflavones (plant compounds that can mimic estrogen) compared to whole soybeans .11
Early research suggests that modest reductions in the sodium content of soy sauce can be achieved during manufacturing without being detectable by consumers, maintaining both shelf life and flavor .3
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.86 g · 8% DV target
59.4 mg · 14% DV target
5144 mg · 224% DV target
Not a benefit — best kept low
Seasonality has not been estimated for this ingredient yet.
Refrigeration preserves the delicate flavor and prevents oxidation.
Unopened bottles are highly shelf-stable.
Soy production has land-use concerns, but the high flavor yield per gram of ingredient results in a low per-serving impact.
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.