There are several soy sauces offered by our market, but not all of them are beneficial. In common stores we find soy sauce, which is not produced by fermentation, is full of ingredients and flavorings, for example, in the composition, it is written that it contains tomato puree, vinegar, yeast extract, and the like. I'd rather not even mention "E". There are plenty of them and we won't find any healthy enzymes and vitamins there.
We will focus our attention on Shoyu soy sauce. It is a sauce made by fermentation from roasted crushed wheat and crushed steamed soybeans. Fermentation takes place using saltwater, time, and reagent - Aspergillus oryzae. This non-pathogenic mold ferments (ferments) together with wheat and soybeans for many months in barrels. There, soy sauce also gets its distinctive taste. This process produces significant vitamin B12. Tamari sauce is made only from soy and is created as a by-product in the production of Misa.
Soy sauces produce and "mature" a number of enzymes beneficial to our body. But no matter which of these soy sauces are used in excellent recipes, we do our nervous system, digestion and increase the body's resistance, especially during frequent viruses. Vitamin B12 content, in Soy sauces, along with folic acid, help build blood cells, and its deficiency damages the nerve fibers in the spinal cord, so it's a good idea to include soy sauce in your diet. we can put them on the table instead of the salt shaker.
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