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English
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1. Main Ingredients
- Soybeans – The primary ingredient, fermented for umami flavor
- Wheat – Adds sweetness and depth (in regular soy sauce)
- Salt – Acts as a preservative and enhances taste
- Water – Used in the fermentation process
- Fermenting Agents (Yeast & Mold, like Aspergillus oryzae) – Helps in natural fermentation
2. Nutritional Content (Per 100ml, Approx.)
- Energy: ~60-80 kcal
- Carbohydrates: ~5-10g
- Protein: ~8-10g
- Fat: ~0g
- Sodium: ~5000-7000mg (High salt content)
- Amino Acids (Glutamates) – Responsible for umami taste
🔹 Light Soy Sauce – Saltier, thinner, used for seasoning
🔹 Dark Soy Sauce – Thicker, sweeter, used for color & depth
🔹 Low-Sodium Soy Sauce – Contains less salt for a healthier option
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