If you’re not familiar with tamari, another fermented soybean product, it’s similar to soy sauce (and is sometimes called Japanese soy sauce), but it’s most often made without wheat, making it gluten-free. Other brands of soy sauce can have as much as 1,230 milligrams of sodium per serving, or over half of your daily recommended allowance, so it’s always worth scrutinizing labels. A tablespoon of La Choy brand soy sauce has 550 milligrams of sodium, so still more than liquid aminos, but not quite as big of a difference. If you compare 1 tablespoon of Kikkoman soy sauce with the same amount of Bragg Liquid Aminos, the soy sauce contains 920 milligrams of sodium while the liquid aminos clock in at 480 milligrams. If you look closely, you’ll see that the serving size for liquid aminos is usually much smaller than the serving size for soy sauce-1/2 teaspoon versus 1 tablespoon. While liquid aminos are definitely lower in sodium than regular soy sauce, they’re not quite as low as you might think at a glance at their nutritional labels. There are several different types of soy sauce, and each individual brand is different, but in general, they will have added salt, and often added preservatives and stabilizers. ![]() Since soy sauce is fermented, it also contains some alcohol, whereas liquid aminos don’t. ![]() How Are They Different From Soy Sauce (and Tamari)?Īll three of these products are made from soybeans, but soy sauce also contains wheat, so-unlike liquid aminos-it isn’t gluten-free.
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