Because soy sauce does not contain fatty substances, theoretically eating soy sauce will not make you fat, and soy sauce contains a certain amount of pectinase and cellulase, as well as a variety of amino acids, which is beneficial to the human digestive system.

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Nutritional components of soy sauce

Soy sauce is a condiment made from soybean, wheat and other raw materials through pretreatment, koji-making, fermentation, leaching, oiling and heating. It is extremely rich in nutrition, and its main nutrients include amino acids, soluble protein, sugars and acids.

Amino acid is the most important nutrient in soy sauce, and its content reflects the quality of soy sauce. Amino acids are the products of protein decomposition. Soy sauce contains 18 amino acids, including 8 essential amino acids, which have extremely important physiological functions for human body.

People can only get amino acids from food to form their own protein. Protein is the material basis of life, an important part of cells and tissues of organisms, and a raw material for organism development and tissue repair. The acid-base balance, the maintenance of water balance, the transmission of genetic information, the metabolism and transportation of substances in human body are all related to protein.

Soy sauce can produce a natural antioxidant, which helps to reduce the harm of free radicals to human body. Its efficacy is ten times higher than that of common antioxidants such as vitamin C and vitamin E. A little soy sauce can inhibit free radicals as much as a glass of red wine.

What is even more surprising is that soy sauce can continuously scavenge free radicals, unlike vitamin C and vitamin E, which can only scavenge a certain amount of free radicals. This discovery shows that soy sauce contains more than two kinds of antioxidant components, and each component has different time to eliminate oxidation groups. The researchers said that this is the first time that the scientific community has found that soy sauce contains so many natural antioxidants, which shows that soy sauce has the effect of preventing cancer.

Reducing sugar is also the main nutritional component of soy sauce. Starch is hydrolyzed into dextrin, disaccharide and monosaccharide under the action of amylase, all of which are reducible. It is an important source of human heat energy, and it provides 60~70% of human activity heat energy. It is an important substance that constitutes the body and participates in many life processes of many cells. Some sugars and protein can synthesize glycoproteins and form glycolipids with fats, which are substances with important physiological functions.

Total acid is also an important component of soy sauce, including lactic acid, acetic acid, succinic acid, citric acid and other organic acids, which have a certain impact on the flavor of soy sauce, but too high total acid will make soy sauce sour and reduce its quality. This organic acid has an alkaline effect, which can eliminate excess acid in the body, reduce the acidity of urine and reduce the possibility of uric acid forming stones in the bladder.

Salt is also one of the main ingredients of soy sauce. Generally, the salt content of soy sauce is about 18g/ 100ml, which gives soy sauce a salty taste and supplements the salt lost in the body.

In addition to the above main components, soy sauce also contains trace elements such as calcium and iron, which effectively maintains the physiological balance of the body. It can be seen that soy sauce is not only good in flavor and taste, but also rich in nutrition, so it is the first choice for people to cook.

Although soy sauce is a condiment, some people should not eat more. For example:

Patients with hypertension, coronary heart disease and diabetes should control soy sauce and salt. Because soy sauce contains sodium chloride, sodium glutamate and sodium benzoate, it is a dense source of sodium.

2, gout patients should pay attention to, soy sauce contains purine from soybeans, and many products have specially added nucleotides for freshness, so they must not be used more.

3. Soy sauce contains umami substances, so put less or no monosodium glutamate and chicken essence after using soy sauce. Especially fresh soy sauce, can replace all umami seasonings. Soy sauce, like salt, should be put later and less when cooking.

References:

Baidu encyclopedia-soy sauce