Know the benefits and risks of shoyu consumption

Soy sauce, prepared with fermented soy beans and salted by brine, has high food preservation power and that was its original purpose, when it was originally invented by the Chinese.

Currently, it has been used as a condiment for the preparation of a huge variety of foods, mainly due to its strong and intense flavor. Very popular in Brazil, shoyu can bring health benefits, but its consumption should be moderate, especially by hypertensive people. Check out the risks and benefits of soy sauce.

The benefits of soy derivative

According to nutritionists, soy sauce, being a soy derivative, has the same benefits as the grain, whose recommended daily intake is 25g. So far, it is already known that soy is rich in proteins, iron, calcium and vitamins, especially those of the B complex, known as “disposition vitamins”, due to their beneficial effects on the nervous system and mental disposition.

In addition, soy and its derivatives have antioxidant action and prevent diseases such as osteoporosis, breast and cervical cancer. Therefore, it is noted that the consumption of shoyu is beneficial for health, however, without exaggeration.

In addition to these benefits, soy sauce is also recommended for people who are on a diet because it has the ability to enrich the flavor of foods with low calories and very little starch. Among the foods with which the use of shoyu is recommended are fish and meat, salads, rice, pasta and cooked vegetables.

On the other hand, it is reiterated that its consumption should be moderate due to the high sodium content present in the composition of this product.

The risks of soy sauce

Shoyu is a sauce obtained from the fermentation of soy beans with wheat or barley and salt, so the amount of sodium present in the composition of this product is enormous.

A tablespoon of soy sauce brings almost all the amount of sodium that an adult should eat at lunch, so its consumption should be moderate, especially for hypertensive people since excessive sodium consumption is related to cardiovascular diseases, in addition to other major health risks.

In addition to using the sauce in moderation, it is suggested to mix the shoyo with water so that it is less concentrated or even opt for light versions, which have a 35% lower amount of sodium.

The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.