AngiochefSoy sauce
Soy sauce is the naturally brewed seasoning of Japanese, Chinese and Korean kitchens: soybeans, wheat, salt and water fermented for months with koji, sold as a thin dark liquid in glass bottles. It is very salty, about 0.9 g of sodium in a tablespoon, and brings little else in nutrients; the fermented soybeans leave small amounts of the isoflavones daidzein and genistein, plant compounds studied in laboratory research for their antioxidant activity. Add it at the end of a stir-fry, in marinades and dipping sauces, or a spoonful in a broth, and count it as the dish's salt. Choose one that lists only soybeans, wheat, salt and water. It contains wheat, so it is not gluten-free; tamari is the wheat-free kind.
Polyols
Per 100 ml
Sorbitol0.03 g
Source: Measured value (BLS 4.0)
What this means
This is soy sauce's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 ml
Total fructose0.2 g
Excess fructoseNot a source
Source: Measured value (BLS 4.0)
What this means
These are soy sauce's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.