Lee Kum Kee Soy Bean Sauce 240g

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Raw soybeans are 20% fat, including saturated fat (3%), monounsaturated fat (4%) and polyunsaturated fat, mainly as linoleic acid (table). In 2020, world production of soybeans was over 353 million tonnes, led by Brazil and the United States combined with 66% of the total (table). Production has dramatically increased across the globe since the 1960s, but particularly in South America after a cultivar that grew well in low latitudes was developed in the 1980s. [70] The rapid growth of the industry has been primarily fueled by large increases in worldwide demand for meat products, particularly in developing countries like China, which alone accounts for more than 60% of imports. [71] Environmental issues

Read the ingredients label: preservatives, N-numbers, MSG, colouring and GMO-inclusions are a no-go for me, but that is completely up to you. Therefore, the presence of glutamic acid or even added MSG in soy sauce is probably no cause for concern. Digestive issues. Animal studies suggest that the antinutrients in soy may reduce the gut’s barrier function, possibly resulting in inflammation and digestive issues. However, more human studies are needed to confirm this ( 63, 64, 65). Soybeans and processed soy foods are among the richest foods in total phytoestrogens (wet basis per 100g), which are present primarily in the form of the isoflavones, daidzein and genistein. [44] [191] Because most naturally occurring phytoestrogens act as selective estrogen receptor modulators, or SERMs, which do not necessarily act as direct agonists of estrogen receptors, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans. [192] [193] The major product of daidzein microbial metabolism is equol. [194] Only 33% of Western Europeans have a microbiome that produces equol, compared to 50–55% of Asians. [194]

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Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat. Then the soybeans and wheat are mixed with a culturing mold, most commonly Aspergillus, and left for two to three days to develop. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plant. However, in recent years, investigations of soy sauce imports across the world, including in the US, UK, Australia and Europe, have found products significantly over the limits, with up to 1.4 mg per tablespoon (876 mg per kg), resulting in product recalls ( 30, 31, 33). It appears that soy isoflavones may help reduce inflammation in blood vessels and improve their elasticity — two factors believed to protect the health of your heart ( 17). However, today a more modern production method is most common. Soybean meal and wheat bran are fermented for just three weeks instead of several months. This method results in a very different flavor compared to traditionally produced soy sauce ( 2, 3, 6).

Below is the nutritional breakdown for 1 tablespoon (15 ml) of traditionally fermented soy sauce ( 7). It was not until Lafayette Mendel and Thomas Burr Osborne showed that the nutritional value of soybean seeds could be increased by cooking, moisture or heat, that soy went from a farm animal feed to a human food. [99] [100] Due to their similarity in structure, soy isoflavones are often believed to mimic the hormone estrogen. However, research suggests that soy isoflavones differ from estrogen in many ways, with each having unique effects on the human body ( 12). SUMMARY

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Soy isoflavones are believed to be one of the main reasons behind the many purported health benefits of soy-based foods. Boiled soybeans contain 90–134 mg of isoflavones per 3.5 ounces (100 grams), depending on the variety ( 7, 11).

In addition, the fermentation, aging and pasteurization processes result in a highly complex mix of more than 300 substances that contribute to the aroma, flavor and color of soy sauce.Although considerable research has examined the potential for soy consumption to lower the risk of breast cancer in women, as of 2016 there is insufficient evidence to reach a conclusion about a relationship between soy consumption and any effects on breast cancer. [44] A 2011 meta-analysis stated: "Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations." [177] Gastrointestinal and colorectal cancer However, these results aren’t unanimous, and several studies have failed to find a strong link between soy foods and blood sugar control in healthy people and those with type 2 diabetes ( 25, 26, 27). Soybeans contain phytic acid, which may act as a chelating agent and inhibit mineral absorption, especially for diets already low in minerals. [196] In culture The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form on a dry weight basis to account for their different water contents. Raw soybeans, however, are not edible and cannot be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the processing and the method of cooking: boiling, frying, roasting, baking, etc. Glutamic acid is produced naturally in soy sauce during fermentation and thought to be a significant contributor to its appealing flavor. Additionally, MSG is often added to chemically produced soy sauce to enhance its flavor ( 2, 5, 26, 27).