Soy sauce is a necessary condiment for every household. Faced with all kinds of varieties on the shelves, many consumers often don't know how to choose. As long as you master the following four points, you can help you choose delicious and nutritious soy sauce.
How to eat soy sauce is healthier?
1, it is best to add soy sauce before cooking, because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying amino acids and nutritional value, and the sugar in soy sauce will not be coking and sour.
2. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few peeled garlic or drop a few drops of white wine in soy sauce.
3. Cooking soy sauce should not be used as salad.
4. A new variety of soy sauce-iron fortified soy sauce is another national nutrition improvement project after iodization of salt, and the packaging should have clear signs and contents of iron fortified soy sauce.
Four skills of buying high-quality soy sauce
1, choose the one with high content of "amino acid nitrogen". The core quality of soy sauce depends on an index called "amino acid nitrogen". Generally speaking, the higher this value, the stronger the flavor and the better the quality of the product. According to national standards, this indicator must be indicated on the label of soy sauce products. The minimum amino acid nitrogen content of qualified soy sauce should not be less than 0.4g/ 100ml, super soy sauce can reach 0.8g/ 100ml, and some soy sauces even reach 1.2g/ 100ml. It should be noted that monosodium glutamate and nucleotide flavor enhancers have been added to many soy sauce products at present. Because monosodium glutamate is an amino acid, the amino acid nitrogen of this product is particularly high, so consumers should pay attention to it when choosing.
2. Choose "brewing" soy sauce instead of "preparing" soy sauce. According to national standards, soy sauce products need to be marked on the label as "brewed" or "prepared" soy sauce. The former is made from processed soybean by fermentation, which contains amino acids, potassium, vitamin B 1, vitamin B2 and other nutrients. The latter is flavored with "hydrolyzed protein solution" and sometimes mixed with some brewed soy sauce. This method is fast and low-cost, but the soy sauce produced is of poor quality and low nutrition, and may contain a small amount of toxic substance "trichloropropanol".
3. Distinguish between "dining table" and "cooking". According to national standards, soy sauce products should also be marked on the label as "table" soy sauce or "cooking" soy sauce. The former can be eaten directly raw, so its health index is higher and cleaner; The latter is suitable for cooking before eating, so the health index is low and not as clean as the former. It is ok to cook with "table" soy sauce, but it is not advisable to use "cooking" soy sauce to make cold dishes or dip them directly. Soy sauce is also divided into soy sauce and soy sauce. Generally speaking, soy sauce is used for cooking and soy sauce is used for coloring, but there is no necessary connection between them.
4. Select "Add iron soy sauce". "Iron fortified soy sauce" is a high-quality soy sauce with "iron sodium EDTA" added according to national standards and the requirements of relevant administrative departments. It is rich in iron, which is helpful to prevent and treat iron deficiency anemia. Suitable for all people, especially pregnant women, anemia patients or people with anemia tendency. But when you buy, please take a look at the "Special Signs of Fortified Foods". Iron and soy sauce are generally produced at fixed points, with special standards and strict management. It is as safe as any other soy sauce. Consumers don't have to worry about iron exceeding the standard, but they can buy it with confidence.