Seasonings and extras
Reduced-sodium soy sauce
Nutrition facts
Serving: 1 tbsp (14 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Protein | 1.3 g | |
| Carbs | 0.8 g | |
| Fibre | 0.1 g | 0 % |
| Sugars | 0.1 g | 0 % |
| Fat | 0 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 504 mg | 22 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- 'Reduced sodium' does not mean low sodium: one tablespoon of this sauce still provides about 500 mg, or 22% of the Daily Value. Regular soy sauce provides about 770 mg for the same tablespoon.
- In Canada, 'reduced in sodium' means at least 25% less than the reference product; 'low in sodium' requires 140 mg or less per serving. The two claims are not the same thing.
Preparation
Soy sauce does not lose its salt with cooking: reduced, it concentrates. A teaspoon at the end of cooking gives more flavour than a tablespoon at the start, for a third of the sodium.
To mention to a professional
- If you take a monoamine oxidase inhibitor (MAOI), fermented soy products, including soy sauce, appear on lists of tyramine-rich foods (Shulman and Walker, 1999); check with a healthcare professional.
- Soy and wheat are priority allergens in Canada; with celiac disease, only a sauce labelled 'gluten-free' is suitable.
Sources
- Soy sauce made from soy and wheat (shoyu), low sodium
- USDA FoodData Central, SR Legacy
- Health Canada, Nutrient Content Claims, sodium
- Codex Alimentarius, Standard for Soy Sauce (CODEX STAN 302)
- Shulman and Walker, 1999, Journal of Clinical Psychiatry, tyramine content of soy products
- Health Canada, Priority Food Allergens
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.