Soy Sauce Red (Made from Hydrolyzed Vegetable Protein)
Soy Sauce Red is a flavorful condiment commonly used in various culinary applications to enhance the taste of dishes with its rich, umami-packed profile. Made from hydrolyzed vegetable protein, it is often used as a seasoning or a marinade, particularly in Asian cuisine. This versatile sauce can elevate the taste of stir-fries, soups, rice, and noodle dishes with its distinctive salty and savory flavor.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 90 kcal |
| Protein | 8.19 g |
| Fat | 0.31 g |
| Saturated Fat | 0.02 g |
| Carbohydrates | 14.44 g |
| Fiber | 0.3 g |
| Sugar | 5.63 g |
| Calcium | 11 mg |
| Iron | 0.43 mg |
| Magnesium | 34 mg |
| Phosphorus | 89 mg |
| Potassium | 3098 mg |
| Sodium | 2890 mg |
| Zinc | 0.25 mg |
| Copper | 0.049 mcg |
| Manganese | 0.151 mg |
| Selenium | 0.9 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.03 mg |
| Riboflavin (B2) | 0.043 mg |
| Niacin (B3) | 0.453 mg |
| Vitamin B6 | 0.037 mg |
| Folate | 4 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Soy Sauce Red is made from hydrolyzed vegetable protein, which contains soybeans as a primary ingredient. Therefore, individuals with soy allergies should avoid this product. Additionally, the sauce is high in sodium, which should be taken into consideration for those on sodium-restricted diets.
Dietary Preferences
- Vegan-Friendly: Since it is made from plant-based ingredients, Soy Sauce Red is suitable for vegans and vegetarians.
- Low in Fat: This sauce contains a minimal amount of fat, making it a good option for those following low-fat diets.
- High in Sodium: Due to its sodium content, it should be consumed in moderation, especially by individuals on low-sodium or heart-healthy diets.
Usage Tips
Soy Sauce Red is an excellent addition to a variety of dishes, including stir-fries, soups, salads, and grilled vegetables. It can also be used as a marinade for meats, tofu, or tempeh to infuse deep, savory flavors. When using this sauce, it’s important to adjust the quantity to suit your taste, especially considering its high sodium content. For those who prefer a less salty taste, you may choose to dilute the sauce with water or use a reduced-sodium version.
Conclusion
Soy Sauce Red made from hydrolyzed vegetable protein is a versatile, flavorful condiment that can enhance your dishes with its rich umami taste. While it provides valuable nutrients like protein and minerals, it’s important to be mindful of its sodium content. As a plant-based product, it is suitable for vegans and vegetarians and can be used in a variety of savory dishes, providing both taste and nutritional value.
