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.
Extended data:
Main efficacy
1.？ When cooking food, adding a certain amount of soy sauce can increase the flavor of food, make its color look better, and thus increase appetite.
2. The main raw material of soy sauce is soybean, and soybean and its products are rich in minerals such as selenium, which has anticancer effect.
3. Soy sauce contains a variety of vitamins and minerals, which can lower human cholesterol, reduce the incidence of cardiovascular diseases and reduce the harm of free radicals to human body.
4. Anti-cancer soy sauce is a liquid condiment with special color, fragrance and taste, which is made from soybean, wheat or bran through microbial fermentation and other procedures.
It has been reported that the low incidence of gastric cancer in Japan is because Japanese people love to eat soy sauce. Later, a research report from the University of Wisconsin in the United States confirmed this statement. The researchers also fed the mice carcinogen nitrite and soy sauce. It was found that the more soy sauce they ate, the lower the probability of developing gastric cancer.
The incidence of female breast cancer in Asian countries is low, and this malignant tumor is more common in the United States. Expert analysis may be related to the fact that Asian women consume 30-50 times more soy sauce and absorb more flavonoids than European and American women. The growth of malignant tumor needs to rely on new blood vessels to transport nutrients, and isoflavones can prevent the formation of new blood vessels, thus hindering the growth of cancer.
Taboos and side effects
When taking Youjiangning and stuffy cola to treat cardiovascular diseases and gastrointestinal diseases, you should not dip it in soy sauce, otherwise it will cause side effects such as nausea and vomiting.
References:
Baidu encyclopedia-soy sauce
References:
People's Network-How to eat soy sauce? Four tips for buying soy sauce.