One of the cooking spices that is used a lot in various foods we use is soy sauce. The use of this spice is widely used, especially in various Asian specialties.

The use of this soy sauce can present certain characteristics in the dishes that are consumed. This can result in many types of soy sauce with different flavor characteristics from each other.

Source of sodium

One teaspoon of soy sauce contains approximately 335 milligrams of sodium. Sodium is an essential mineral necessary for daily bodily functions, including nerve transmission and the regulation of blood pressure.

Lower sodium content than salt

Although healthy, there is a limit to sodium intake, namely 2,300 milligrams per day for healthy people and 1,500 milligrams for those with a history of cardiovascular disease or over 51 years of age.

The rich flavor of this soy sauce can make it less necessary for it to taste salty. This can make this sodium intake more controllable and not overdo it.

A 2009 study revealed that replacing salt with soy sauce does not reduce the taste of food. But on the other hand, this can reduce the total sodium that enters the body.

Has anti-allergenic properties

A 2005 study revealed that soy sauce has anti-allergic properties in mua. The content that arises from the fermentation of soy sauce gives rise to anti-allergic properties in it.

In human trials, those who ate soy sauce and had allergies were found to fare better than those who took placebo. Although more research is still needed, these results explain the benefits of this soy sauce consumption.

Has antioxidant content

Research in 2005 revealed that soy sauce is rich in shoyuflavones, a natural antioxidant. This content protects the body from free radical injury that the body creates naturally when digesting food.

Free radicals can speed up the aging process and increase the risk of heart disease and cancer. The results reveal that the antioxidants in soy sauce reduce the effects of inflammation and increase the production of gastric acids that can aid digestion.

Besides the antioxidant properties, it also has antimicrobial properties. This content is known to be effective in protecting the body from certain bacteria.

Indostar soy sauce is processed from black soybeans (a local product) from the plantations themselves. Indostar soy sauce is processed from the fermentation of soybeans to produce soy sauce without flour or colorants.