| Nutrition Facts | ||||||||||||
Per 1 tbsp |
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Amount Per Serving |
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|
Calories
5 |
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% Daily Value* |
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|
Total Fat
0g 0%
|
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|
Saturated Fat
0g 0%
|
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|
Trans Fat
0g |
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|
Cholesterol
0g 0%
|
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|
Sodium
590mg 24%
|
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|
Total Carbohydrates
1g 0%
|
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|
Dietary Fiber
0g 0%
|
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|
Sugars
0g |
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|
Protein
0g
|
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|
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* Based on a regular 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Soy sauce (also called simply soy in American English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami taste.
Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
Wikipedia contributors. (2023, January 27). Soy Sauce. Wikipedia. https://en.wikipedia.org/wiki/Soy_sauce
Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
Wikipedia contributors. (2023, January 27). Soy Sauce. Wikipedia. https://en.wikipedia.org/wiki/Soy_sauce