Everyone eats soy sauce, and there are different types of soy sauce on the market, so how to choose the healthiest one?
First of all, it is necessary to look at the amino acid nitrogen content. Let's take a look at the ingredient list of soy sauce, the higher the content of "amino acid nitrogen", the better the quality of soy sauce. According to the national standard for soy sauce food, the labeled "premium soy sauce" requires that the amino acid nitrogen content in every 100 ml of soy sauce exceed 0.8 grams. The first-grade soy sauce requires more than 0.7 grams, and the second-grade soy sauce only needs to exceed 0.55 grams, so it is best to choose the amino acid nitrogen with more than 0.8.
Secondly, in the soy sauce production process, the marked "high salt dilute state" is better, and the worse ones are "low salt solid" and "salt-free solid".
Third, see if soy sauce is "brewed". Most soy sauce is brewed, but a few of the less high-quality soy sauce is blended, which is made by blending sugar, salt, monosodium glutamate, water and soy sauce flavor. We can shake the soy sauce bottle and observe the hanging wall and foam of the soy sauce, the better the quality, the longer the hanging wall, and the richer the foam.
Fourth, look at the fermented raw materials of soy sauce. It is best to choose soybean and wheat fermentation, if it is bran fermentation, the cost is lower and the quality is relatively poor.
No matter how good soy sauce is, you can't eat more, and the daily salt intake of residents in a healthy diet does not exceed 5 grams, including hidden salts such as soy sauce, monosodium glutamate, pickles, and oyster sauce. Soy sauce has a high salt content, about 1.5-2 grams of salt in a tablespoon of about 10 ml of soy sauce, so it is important to learn to control the total amount and reduce salt intake.
For people with high blood pressure, diabetes, coronary heart disease, heart failure, and kidney failure, soy sauce should be eaten less. Eating too much can cause sodium and water retention, making it more difficult to control blood pressure and increasing the risk of heart failure and kidney failure. #酱油#
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