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Soy-based Sauces

Soy-based Sauces
Soy-based Sauces
Soy-based Sauces recipe videos

Soy-based sauces are a family of fermented condiments originating from East Asia, primarily China, Japan, and Korea. They are made from fermented soybeans, water, salt, and often wheat or other grains, and are used to add saltiness, umami, and depth to a vast range of dishes.

🍽️ Nutrition at a glance

Soy-based sauces are very low in fat and carbohydrates but are extremely high in sodium. They provide small amounts of protein and contain trace minerals like manganese and selenium, contributing flavor rather than significant calories.

Nutrition breakdown

Calories10 kcal
Protein1 g
Carbs1 g
Fat0 g
Fiber0 g
Sugar0 g
Sodium880 mg
Manganese0.1 mg
Selenium0.6 mcg
Niacin (B3)0.4 mg
Riboflavin (B2)0.02 mg
Iron0.3 mg
Copper0.02 mg
Phosphorus15 mg
Magnesium3 mg

Per 1 tablespoon (15 g) · estimated, varies by recipe

💡 What's interesting

The fermentation process, which can last months or years, creates complex umami compounds through enzymatic breakdown, making it a cornerstone of flavor enhancement in many cuisines without adding fat.

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AI estimate may be inaccurate · Terms