Amino acid is the most important nutrient in soy sauce, and its content reflects the quality of soy sauce. Amino acids are the products of protein decomposition. Soy sauce contains 18 amino acids, including 8 essential amino acids, which have extremely important physiological functions for human body.
Salt is also one of the main ingredients of soy sauce. Generally, the salt content of soy sauce is about 18g/ 100ml, which gives soy sauce a salty taste and supplements the salt lost in the body.
In addition to the above main components, soy sauce also contains trace elements such as calcium and iron, which effectively maintains the physiological balance of the body. It can be seen that soy sauce is not only good in flavor and taste, but also rich in nutrition, so it is the first choice for people to cook.
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Healthy eating method of soy sauce
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.
Baidu encyclopedia-soy sauce
People's Network-Four Ways to Eat Soy Sauce Healthier and Buy Soy Sauce.