Moreover, soy sauce is mainly fermented from soybeans and contains a lot of purines. Once ingested in excess, these purines can be easily converted into uric acid in the body, which can easily lead to gout, so don't ingest too much.
Extended data:
The ingredients of soy sauce are very complicated. In addition to salt, there are many kinds of amino acids, sugars, organic acids, pigments and spices, mainly salty, umami and fragrant. It can increase and improve the taste of dishes, and it can also increase or change the color of dishes.
The working people in ancient China had mastered the brewing technology thousands of years ago. There are generally two kinds of soy sauce: soy sauce is light and used to add color; Light soy sauce is salty and used to refresh.
Because there is no effective means to distinguish between brewing soy sauce and preparing soy sauce in China, there is basically no figure of preparing soy sauce in the market. As long as food additives are used legally, whether it is brewing soy sauce or preparing soy sauce, it is completely safe to eat.
High-salt dilute fermented soy sauce (including solid dilute fermented soy sauce): Soy sauce is made from soybeans/or defatted soybeans, wheat and/or wheat flour as raw materials, which are cooked, kojied by Aspergillus and mixed with salt water to form dilute mash, and then fermented.
Low-salt solid-state fermented soy sauce: soy sauce made from defatted soybeans and wheat bran by steaming, koji-making by Aspergillus, mixing with salt water to form solid-state fermented soy sauce, and then fermenting.
References:
People's Daily Online-Health Tips: Is eating soy sauce beneficial or harmful to health?
? Baidu encyclopedia-soy sauce