What is 酱油，减少钠? About the ingredient 酱油，减少钠. Including 177 recipes with 酱油，减少钠, nutrition data, and where to find it.
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae and Aspergillus soyae molds, along with water and salt. Some varieties are also made with roasted grain. It is a traditional ingredient in East and Southeast Asian cuisines, and in more recent times is used in Western cuisine and prepared foods.
All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinctbasic taste called umami in Japanese.
A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. (However, it is unlikely to be used in nearly as great a quantity as wine.) Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Soy sauce does not contain a level of the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, having a salt content of between 14%–18%. Low-sodium soy sauces are produced, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.
酱油，减少钠 is usually found in the condiments section or aisle of the grocery store or supermarket.
Soy sauce, sodium reduced is a member of the Legumes and Legume Products USDA nutritional food group.
|British (UK) term:||Soy sauce, sodium reduced|
|en français:||sauce soja réduite en sodium|
|en español:||salsa de soja de sodio reducido|
There are 186 recipes that contain this ingredient.
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