The calorie content of soy sauce
Release time : 10/28/2025 09:30:02
How many calories is soy sauce? According to the data, 63 calories are in 100g of soy sauce.
However, to delve deeper into the nutritional values of soy sauce, it's essential to conduct a thorough examination.
This special area will reveal the calories of the various nutrients contained in soy sauce, the nutritional components of soy sauce, the practices of soy sauce, and the purchasing skills of soy sauce.
When seeing the word "calories" in soy sauce, I believe many people will think of "weight loss".
Because people who lose weight not only pay attention to the method of losing weight, they also pay attention to the calories of things. If the calories are high, they will definitely be blacklisted for weight loss.
Therefore, the calories of soy sauce as a condiment have also become a focus of attention for dieters.
So.
How many calories are soy sauce? The following is to analyze the calories of soy sauce mainly based on the calories contained in each nutrient: the calories of each nutrient in soy sauce (taking every 100 grams of soy sauce as an example, the calorie unit is calories) The total calories of soy sauce: 63.00 calories The calories of carbohydrates contained in soy sauce are 6.363 calories.
The fat contained in soy sauce has 0.06 calories.
The protein contained in soy sauce has 3.528 calories.
The calories of the vitamins contained in soy sauce (including vitamin A, vitamin C, vitamin E and carotene) are 0.126 calories.
The magnesium contained in soy sauce has about 0.09 calories.
The sodium contained in soy sauce has approximately 3.63 calories.
Soy sauce contains less than 0.01 calories of thiamine, riboflavin, niacin, calcium, iron, zinc, copper, manganese, potassium and phosphorus.
Warm reminder that for people who are losing weight, soy sauce actually contains a lot of calories. It also has cholesterol-lowering and anti-cancer effects. Therefore, don't resist eating soy sauce just because it has calories. This will not only cause your own nutritional imbalance, but also make your resistance low and viruses easy to invade.
Nutritional content of soy sauce When talking about the nutritional content of soy sauce, I can't help but mention the main raw materials for making soy sauce (soybeans, wheat and salt). Therefore, the main nutritional components of soy sauce are amino acids, salt, sugars, and various trace elements. and organic acids.
Nutritional ingredients 1. Salt soy sauce generally contains about 18 g/100 ml of salt, which gives the soy sauce a salty taste and supplements the salt lost in the body.
Nutritional components 2. Amino acid content reflects the quality of soy sauce.
Amino acids are products derived from the decomposition of proteins. There are 18 kinds of amino acids in soy sauce, including 8 essential amino acids for the human body. They have extremely important physiological functions to the human body.
Nutritional ingredients 3. Sugar and starch raw materials are hydrolyzed into dextrins, disaccharides and monosaccharides by the action of amylase. They are all reductive. They are an important source of human heat energy. 60 - 70% of the heat energy of human activities is supplied by it. It is an important substance that makes up the body and participates in many life processes of many cells of cells.
Some sugars and proteins can synthesize glycoproteins and form glycolipids with fat. These are substances with important physiological functions.
The organic acids in the nutritional components of organic acid soy sauce include lactic acid, acetic acid, succinic acid, and many other organic acids. These organic acids have a certain influence on increasing the flavor of the soy sauce. However, too much total acid will make the soy sauce taste more prominent and lower its quality.
Such organic acids have alkali-forming action, can eliminate the excess acid in the body, reduce urine acidity, and reduce the possibility of forming uric acid stones in the bladder.
The nutritional ingredients include various trace elements, and soy sauce also contains a variety of trace elements such as calcium and iron.
The function of soy sauce is to enhance the taste of dishes.
Therefore, one of the functions of soy sauce is to increase people's appetite. But besides this, soy sauce also has anticancer and cancer prevention effects, swelling and itching relief, and lowering cholesterol effects.
Function of Soy Sauce: 1. Enhances Appetite. Adding a certain amount of soy sauce to food during cooking can increase its aroma, make it look more appealing in color, and thus enhance appetite.
Soy sauce is made from soybeans, which are rich in minerals such as selenium and have anti-cancer effects.
The function of soy sauce is two-fold: it can lower cholesterol and reduce the incidence of cardiovascular diseases. Soy sauce contains various vitamins and minerals that help lower cholesterol and reduce the incidence of cardiovascular diseases, as well as protect against the damage caused by free radicals to the human body.
The third function of soy sauce is to relieve swelling and itching. It can be used for burns, scalds, stings by bees and wasps, as well as other irritations, and can also relieve swelling and itching.
4. Anti-cancer: Soy sauce has the effect of anti-cancer.
Since soy sauce is mainly made from corn and soybeans, it has the effect of cancer prevention and treatment.
American experiment proved: the special substance of soybean - isoflavone, which can slow down and even inhibit the growth of cancer.
German medical researchers have found that isoflavones can prevent the formation of new blood vessels, which are required for the delivery of nutrients to tumors that need them.
A study in Singapore has found that soy sauce contains more than two antioxidants, and the time it takes for each to scavenge an oxidant is different.
It helps to reduce the damage of free radicals in human body, and its effect is more than ten times higher than common anti-oxidants such as vitamin C and E.
Soy sauce is an essential condiment in daily life. It has its own unique savory taste, which can be considered a major contribution to delicious dishes.
So, what makes delicious dishes so great? Let's take a look at how to make homemade soy sauce. Soy sauce is primarily made from soybeans, wheat, and salt through processes such as oil making and fermentation.
Soy sauce is a complex mixture of ingredients, including sodium chloride, as well as various amino acids, sugars, organic acids, pigments, and flavorings.
Soy sauce preparation: 1. Add water and moistening agent to the bran, and add enough water so that the moisture content of the steamed dough is 47-50%.
2. Mixing: After moistening the bran, it is thoroughly mixed with crushed wheat and bran to ensure uniform distribution.
3, Steaming: Rotary steamers were used to pressurize (0.2MPa) the material, which made the protein denatured moderately and the starch was gelatinized. The microorganisms attached to the raw materials were killed.
4. Cooling inoculation: The clinker is rapidly cooled to 45°C, and then 0.3-0.4% of the pure expanded cultured mycelium of Aspergillus niger is mixed thoroughly.
5. Thick-layer ventilation fermentation: After inoculation, the fermented material is transferred into the fermentation chamber and tank.
Firstly, ventilate intermittently and then continuously.
The temperature of the fermentation is controlled between 30-32℃ during the germination stage and not exceed 35℃ during the growth stage.
During this period, we will be performing remixes and scraping.
The enzyme production is most active in the early stages of sporulation, and it is advisable to maintain a temperature of 30-32°C.
6. The fermented dough is mixed with 12-13°Be' hot brine into the fermentation pond, and the temperature is maintained at 42-45℃ for about 20 days until the dough is basically ripe.
7. Extracting Oil: The oil remaining from the previous production is heated to 85℃, then introduced into the matured sauce fermentation tank for soaking, making it fully soluble in the oil. Afterward, the raw sauce (head oil) is slowly drained from the bottom of the fermentation tank and supplemented with salt through the salt layer.
Boil the oil by separating out soy sauce and sludge.
Generally, it is used to soak multiple times, and pour out the top oil, second oil and third oil in order. Only by recycling can basically extract all the ingredients of the soy sauce.
The post-processed soy sauce is heated to 80-85℃ for disinfection and disinfection, and then prepared (blended), clarified and quality inspected to obtain a finished product that meets the quality standards.
Tips for purchasing soy sauce Since soy sauce is a condiment that we often eat, we should pay attention to when purchasing soy sauce. Choosing good soy sauce can not only make the dishes more delicious, but also be more beneficial to our health.
Generally speaking, the purchase of soy sauce can be selected in three steps: 1. The color of high-quality soy sauce should be reddish brown, tan, shiny and dark. 2. Then shake the soy sauce bottle. The good soy sauce will create a lot of foam when shaken. It is not easy to disperse, and at the same time check the speed at which the soy sauce flows down the bottle wall. High-quality soy sauce has high concentration, high viscosity, and slow flow. Low-quality soy sauce has low concentration, flows faster like water. There should be no sediment or dye on the bottom of the high-quality soy sauce bottle.
3. Smell the taste when you stick it to the mouth of the bottle. Good soy sauce often has a strong sauce aroma and tastes delicious, while poor soy sauce only has a small amount of foam when shaken and easily dissipates. It smells like caramel-like smell and tastes a little bitter.
The above three methods are commonly used methods to buy soy sauce, but one more thing worth noting is the brand of soy sauce.
Generally speaking, most people will buy supplies based on the brand, even soy sauce.
For brands with high reputation and those that have received positive consumer reviews, mothers can confidently choose.
Is it true that consuming too much soy sauce causes skin to darken? There is no concrete evidence to support the claim that eating too much soy sauce leads to darker skin. Therefore, the claim that consuming soy sauce causes skin to darken is not scientifically proven.
There is a Chinese belief that the color of soy sauce, which is black, can make people's skin darker.
Some pregnant women believe that consuming too much soy sauce can cause their baby to turn black, leading them to avoid it altogether.
The claim that consuming more soy sauce will cause skin to darken has not been proven by research. It is understood that the pigments in soy sauce, as per national regulations, do not directly transfer into the skin and do not affect the synthesis of melanocytes.
Conversely, by omitting soy sauce from cooking, many delicious dishes can become uninteresting.
The claim that pregnant women consuming soy sauce can lead to dark-skinned babies is unfounded. Babies' skin color is determined by genetic factors, and there is no link between consuming soy sauce during pregnancy and any such effects. Moreover, soy sauce contains amino acids and other beneficial components that are beneficial for the body. There's no need for concern! Consuming soy sauce after an injury might cause darkened scars. Although consuming soy sauce does not affect skin color, it is important to consider this when a wound occurs on the body.
Soy sauce and other foods containing pigments may affect the color of wounds, and there may be individual differences due to differences in the size of scars and physical constitution.
However, if you have an injury on your body, it is advisable to temporarily "isolate" soy sauce, as it can easily darken the color of scars.
* The medical content involved in this text is for reference only.
If you experience discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on the professional medical advice provided by a face-to-face consultation.