Soy sauce is a condiment made from fermented soybeans, salt, water, and wheat. It is common in many Asian cuisines, including Japanese, Chinese, Korean, and Vietnamese.
There are numerous types of soy sauce available, ranging from light to dark depending on the ratio of soybeans to wheat.1 Light soy sauce (less soybeans) is usually thinner and saltier, while dark soy sauce (more soybeans) is thicker and richer. Tamari is a type of dark soy sauce with little to no wheat. Ketjap manis is an Indonesian soy sauce made from black soybeans and sweetened with palm sugar.2 You can also find lower-sodium soy sauce and gluten-free soy sauce if you have special dietary concerns.
Nutrition DNA
The nutrition DNA of soy sauce. For example, you can see that 1 tablespoon soy sauce covers 44% of your daily allowance of sodium and 5% of the recommended Manganese intake. Hover over the bars to see which nutrient is covered.
