សហគ្រាស កង សូសេដា (Kang Soseda) សញ្ញាស្រី្តកាន់ស្ពៃ
- Soy sauce is a good source of vitamin B3. It is also a good source of certain minerals, including iron, phosphorous, and manganese. It also has free amino acids. Tamari is a source of free amino acids and vitamin B2. Due to their vitamins and amino acids, soy sauce and tamari do confer some nutritional benefit. One concern is that there may be too much sodium in this food. In truth, you consume less sodium when you use soy sauce because the flavor is more penetrating. Reduced-sodium soy sauces have curbed the sodium in soy sauce even further.
- A Source of Sodium: A 1-teaspoon serving of soy sauce, also known as tamari, has 335 milligrams of sodium, according to the USDA National Nutrient Database. While sodium is an essential mineral, required for basic bodily functions, including nerve transmission and regulating your blood pressure, the recommended upper limit of sodium for adults is 2,300 milligrams per day. It drops to 1,500 milligrams per day for those who have a history of cardiovascular disease, are African American or who are 51 or older
- Anti-Allergenic Properties: A 2005 review in the “Journal of Bioscience and Bioengineering” found that soy sauce had anti-allergenic properties. In an cell-line study, shoyu polysaccharides, produced during the fermentation process required to make soy sauce, demonstrated potent anti-allergic abilities. In a human study, participants who ingested soy sauce and had allergies exhibited more improvement than those taking the placebo. The scientists concluded that soy sauce held great promise in treating allergies, although further study was needed.
- Antioxidant Properties: In 2005, the “Journal of Bisoscience and Bioengineering” published a review of several studies conducted on soy sauce and found that it was very high in shoyuflavones, a natural antioxidant. Natural antioxidants protect your body from damage from free radicals, which your body makes naturally as it digests food. Free radicals can speed up the aging process, as well as potentially increasing your risk of developing heart disease or cancer. The author of the review concluded that the antioxidants in soy sauce helped reduce the effects of inflammation, as well as improved overall gastric acid production, thus helping with digestion. Additionally, the antimicrobial properties of soy sauce were found to be effective in protecting the body from certain bacteria.