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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, it is best used within 6 to 12 months if kept refrigerated. While it doesn't 'spoil' easily due to salt content, the flavor and color will degrade over time.
Generally, no. Most soy sauces are brewed with wheat. For a gluten-free alternative, look for 'Tamari' specifically labeled gluten-free.
Coconut aminos is the best soy-free and lower-sodium substitute. Tamari or liquid aminos are also good alternatives, though their sodium levels vary.
It is typically brewed the same way as regular soy sauce, but the salt is removed after the fermentation process using a physical filtration method.
Yes, it is an excellent choice for dipping sushi as it provides the necessary umami without overpowering the delicate fish with salt.
While shelf-stable, refrigeration is highly recommended for low sodium varieties because they have less salt (a preservative) than regular soy sauce, making them more prone to flavor changes.
If you notice an off-smell, mold growth around the cap, or a significant change in thickness, it should be discarded. A darkening in color is normal oxidation.
Yes, standard soy sauce does not contain root vegetables like onion or garlic, making it suitable for most Jain dietary patterns.
low sodium soy sauce is a versatile ingredient found in cuisines around the world. With 53 calories per 100g and 5.1 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 low sodium soy sauce with step-by-step instructions.
Browse recipes →Freezing is not recommended. Due to the high salt content, it has a very low freezing point and the texture/flavor may be affected upon thawing.