If you are a Chinese food lover, you know that soya sauce is often served as a dipping sauce in some of the dishes. Soy sauce is the brown and salty extract of fermented mixture from soybeans, wheat, water and salt that is commonly used in Asian cuisine, especially in Chinese. Soy sauce actually originated from China, but later is used by many other people in different countries, including Japan. Chinese and Japanese soy sauces are substantially different – Chinese soy sauce is mainly made from soybean with low amounts of grains whereas wheat is primary Japanese soy sauce and therefore giving a slightly sweeter taste than Chinese soy sauce.
Not many people know that soy sauce give similar saltiness taste with less sodium compared with salt. The reduction of sodium content can be up to 50% without tasters even noticing. If you wonder why – the complex flavor and odor of soy sauce creates the sensation of saltiness with less sodium. Less sodium means healthier. One study from National University of Singapore actually found that dark soy sauce has 150 times more antioxidants than vitamin C. Antioxidants help in fighting free radicals which are associated with cancer, heart disease and aging process.
Do not get me wrong. I am not encouraging you to consume more soy sauce. Do not go and drink a glass of soya sauce since I told you that it has more antioxidant. Use soy sauce to substitute for salt when you are cooking. Use it in moderation. Last but not least, you should not expect the same health benefits derived from eating other soy foods such as tofu. Soy sauce does not have a lot of soy because it consists mainly of water.
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