Soy sauce - Food recommended by nutritionists

Soy sauce is a product that is recommended by almost all nutritionists. Soy sauce is a product which is obtained by fermentation of soybeans and wheat grains under the influence of the useful microflora. It represents a dark liquid having a characteristic smell. Nutritionists recommend it because it can replace both salt, oil, spices, mayonnaise, but also contains no cholesterol.

Thanks to him, the dishes take on a special poignancy and sophistication.

Nutritional and culinary properties of soy sauce makes it a preferred dietary supplement for many dishes. The variety of soy sauces, allows its use in a number of culinary recipes.

Soy sauce contains a large number of amino acids, minerals and vitamins. Quality soy sauce does not require preservatives and can be stored for a long time, while preserving much of their beneficial amino acids, vitamins and minerals.

Soy sauce has the ability to trap free radicals, making it a preventive measure in the fight against cancer.

Soy sauce is suitable for consumption by people who are intolerant to animal proteins, diabetics, people suffering from cardiovascular diseases, and those with impaired locomotor system.

The question of the harm that can bring us the consumption of soy sauce comes from its method of preparation. In qualitative soy sauce fermentation of soybeans and wheat grains took place naturally without additives to accelerate this process.