Which is healthier, soy sauce or soy sauce?

This is an interesting question. To know which is healthier, soy sauce with soy sauce and soy sauce with soy sauce without soy sauce, first make clear the difference. In addition to soy sauce and soy sauce, there is actually the first kind of soy sauce, and the word "soy sauce" is more learned. Because the temperature in the north and south is different, the brewing of soy sauce is different. In the north, the sunshine time is short and the weather is cold. The brewing of soy sauce is mostly "low-salt solid-state fermentation", and soy sauce is extracted by squeezing separation. The south is different, because the climate is warm and humid, which is suitable for microbial reproduction. Therefore, "high-salt dilute brewing" is often used. In the production process, soy sauce will be exposed in the open air, and there will be a process of "pumping oil". After several months of sun brewing, the refined soy sauce is made of mature crude oil, that is, soy sauce. The first batch of soy sauce is just made, and the "soy sauce" has a "soy sauce"

Soy sauce is often used for seasoning, which is delicious and has a certain salty taste; Because of its dark color and heavy taste, soy sauce is generally used to color or enhance the taste of heavy ingredients, which has its own advantages and disadvantages, depending on the dishes. Although soy sauce is delicious and rich in various nutrients, its disadvantage is that it contains some salt, and it is often regarded as one of the representative foods of "invisible salt". In fact, the raw materials of soy sauce are soybeans and wheat, and there is no salt. However, salt is needed in the process of fermentation and brewing. Generally, if soy sauce is brewed by traditional technology, the strains in soy sauce are more suitable for growing in high-salt environment. Without salt, more miscellaneous bacteria will be produced, which may also lead to insufficient flavor, odor (amino acid proteolysis or metabolic products of miscellaneous bacteria) and even some random toxins. Of course, if there is technology to strictly control miscellaneous bacteria,

Excessive addition of soy sauce may lead to excessive intake of salt, and eventually lead to excessive intake of sodium ions. Excessive sodium ions may increase blood volume, increase extravascular osmotic pressure, compress blood vessels and increase the probability of inducing hypertension. High-salt diet is also one of the causes of many chronic diseases. Therefore, from the perspective of "salt content", soy sauce with soy sauce is healthier, because soy sauce with soy sauce with soy sauce with soy sauce with soy sauce has higher concentration and deeper salt content. If you just taste the taste of soy sauce, soy sauce plus soy sauce plus soy sauce plus soy sauce plus soy sauce is obviously more salty.

If you want to be healthier when buying soy sauce, you can try to brew soy sauce. The color of the brewed soy sauce is reddish brown, and the blended soy sauce may have a little reddish brown. The flavor and ester flavor of brewed soy sauce are stronger; The most direct thing is to look at the label, whether to write brewing or blending. The quality of soy sauce can be seen according to the "nitrogen content". The higher the amino acid nitrogen content, the purer the raw materials and the better the quality.