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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Light soy sauce is thinner, saltier, and used for seasoning without darkening the food. Dark soy sauce is thicker, less salty, and used primarily for color and a richer, sweeter flavor.
Yes, traditional light soy sauce is brewed with wheat and contains gluten. For a gluten-free alternative, use Tamari.
Unopened, it can last 2-3 years. Once opened, it is best used within 6-12 months if refrigerated to maintain its quality.
You can, but use less dark soy sauce as it will significantly change the color of the dish and add a different flavor profile. You may need to add extra salt.
Yes, light soy sauce is made from soybeans, wheat, water, and salt, making it suitable for a vegan diet.
Salt is a critical component of the fermentation process, acting as a preservative and flavor enhancer during the brewing of the soybeans.
Look for 'naturally brewed' or 'traditionally brewed' on the label. Avoid brands that use 'hydrolyzed soy protein' or artificial colors.
It is not recommended to freeze soy sauce as the high salt content prevents it from freezing solid, and it may affect the flavor profile.
light soy sauce is a versatile ingredient found in cuisines around the world. With 60 calories per 100g and 8.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 10 recipes featuring light soy sauce with step-by-step instructions.
Browse recipes →It is a staple in stir-fries, fried rice, steamed fish, dipping sauces for dumplings, and various Asian marinades.
Most 'all-purpose' soy sauces found in Western grocery stores are closer to light soy sauce in consistency and saltiness, but authentic light soy sauce is specifically labeled as such.