Soy sauce contains minimal soy protein.
While soy sauce is derived from soybeans, which are naturally high in protein, the fermentation process significantly breaks down the soy proteins. This process involves microorganisms that digest the complex proteins into smaller amino acids and peptides. Consequently, the final product, soy sauce, retains only a small amount of the original soy protein.
Here's a breakdown:
- Soybeans: High in soy protein.
- Fermentation: Process breaks down proteins.
- Soy Sauce: Minimal soy protein remains.
For individuals with severe soy allergies, even the minimal amount of soy protein in soy sauce can trigger a reaction. Tamari, a type of soy sauce, is sometimes made without wheat, making it a potential (though not guaranteed) option for those with wheat allergies, but it still contains soy and therefore isn't suitable for those with soy allergies unless specifically labeled otherwise. Always check labels carefully.
