Hello,
I was wondering why would a dark soy sauce have these nutrients in such abundance? Is it normal for any soy sauce to have vitamin C and iron when they're not listed in the ingredients? The ingredients on the bottle show water, extracts of soybeans, wheat flour, sugar and salt.
My question is, where could all of this iron and vitamin C be attributable to? Normally, what is in a "good quality" dark soy sauce? I don't want 70% of my iron in only 2 tsp (15 ml) soy sauce -- I use more than 2 tsp daily of soy sauce!
Thanks a bunch,
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