Is one of the oldest spices in the world, of Asian origin and prepared by fermenting soy beans with toasted cracked wheat, is highly prized in Asian food and its use has spread worldwide in the maceration of meat, preparation of stews, among other culinary uses. Soy sauce is rich in sodium because 100 g. of this sauce contain 5720 mg. sodium, it is also rich in protein, fiber and minerals like iron, calcium and potassium.

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