Kikkoman Soy Sauce Nutritional Facts

DAJ/amana images/Getty Images

Kikkoman Soy Sauce is a widely used and enjoyed condiment. It is most commonly affiliated with Chinese cuisine and is a standard on tables in restaurants serving Asian food. You may have never taken the time to look into the nutritional facts of Kikkoman Soy Sauce, so you may be surprised that it is a heart healthy food.

What is Soy Sauce Made of?

Soy sauce is typically made from fermented soybeans, water and salt. It could have other ingredients, such as roasted grains and straw mushroom essence, depending on preferences and tastes, which can be different in different regions where soy sauce is prepared.

History of Soy Sauce

Soy sauce originated in China around the 13th century. It was being referred to as soy sauce as early as 1520. As soy sauce increased in popularity it spread to Japan. Over the years, its use has spread throughout the world.

Typical Uses

Soy sauce is used primarily in Asian dishes. It can be used as a marinade or as a complimentary condiment to a dish. Mainly people use it as an additional seasoning to Asian side dishes such as egg rolls, fried rice and crab rangoon. On meat as well; primarily it is used on pork, beef or chicken. It adds a salty flavor to food and only a small quantity impacts a dish.

The Good

A typical serving of Kikkoman Soy Sauce is 1 tablespoon, approximately 15 mL. Kikkoman's has 10 calories in a serving, and of those, none come from fat or carbohydrates. There is no cholesterol in this product. Four percent of your daily protein intake can come from one serving of Kikkoman's soy sauce.

The Not-So-Good

Soy sauce should be used in moderation if you have to monitor your sodium intake. In one serving of this soy sauce you get 38 percent of your daily recommended sodium intake, based on a 2,00 calorie a day diet. This equals about 920 mg.