Showing Food Soy sauce
| General Information | |||||||||||
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| Name | Soy sauce | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields fermented soybean paste, the paste is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. [Wikipedia] | ||||||||||
| Primary ID | FOOD00694 | ||||||||||
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| Classification | |||||||||||
| Group | Soy | ||||||||||
| Sub-Group | Soy products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Soy_sauce | ||||||||||
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| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. | ||||||||||