1. Choose one with high "amino acid nitrogen" content. The core quality of soy sauce depends on an indicator called "amino acid nitrogen". Generally speaking, the higher the value, the stronger the umami flavor of the product and the better the quality. According to national standards, this indicator must be indicated on the label of soy sauce products.

The minimum amino acid nitrogen of qualified soy sauce shall not be less than 0.4 g/100 ml, and that of super-grade soy sauce can reach 0.8 g/100 ml. Some soy sauces may even reach 1.2 g/100 ml.

It should be noted that many soy sauce products currently add MSG and nucleotide flavor enhancers. Because MSG is an amino acid, the amino acid nitrogen of this product is also particularly high. Consumers are choosing Pay attention when doing so.

2. Choose "brewing" soy sauce rather than "preparing" soy sauce. According to national standards, soy sauce products must indicate on the label whether they are "brewed" soy sauce or "prepared" soy sauce.

The former is made from fermented soybean processed products and contains nutrients such as amino acids, potassium, vitamin B1, and vitamin B2; the latter is made with "hydrolyzed protein liquid" for seasoning, and sometimes also Mixing in some brewed soy sauce, this production method is fast and low-cost, but the soy sauce produced is of poor quality, low in nutrients, and may contain trace amounts of the toxic substance "trichloropropanol".

3. Distinguish between "accompaniment" and "cooking". According to national standards, soy sauce products must also indicate on the label whether they are "table" soy sauce or "cooking" soy sauce. The former can be eaten raw directly, so its hygienic index requirements are higher and cleaner; the latter is suitable for cooking and heating before eating, so its hygienic index requirements are lower and not as clean as the former.

It is okay to use "dining" soy sauce to cook dishes, but it is not advisable to use "cooking" soy sauce directly for cold dressing or dipping. Soy sauce is also divided into light soy sauce and dark soy sauce. Generally speaking, light soy sauce is used for cooking and dark soy sauce is used for coloring, but there is no necessary connection between the four.

4. Select "Soy Sauce with Iron". "Iron-fortified soy sauce" is a high-quality soy sauce that has been added with "EDTA iron sodium" (ethylenediaminetetraacetate iron sodium) in accordance with national standards and the requirements of relevant management departments. It is rich in iron and helps to prevent and treat iron deficiency anemia. It is suitable for Suitable for everyone, especially pregnant women, anemia patients or people with a tendency to anemia.

But please look for the "fortified food special mark" when purchasing. Iron-fortified soy sauce is generally produced at designated locations and has special standards and strict management. Its safety is the same as other soy sauces. Consumers do not have to worry about excessive iron and can buy it with confidence.