It is a Dark soy sauce from China which is natural fermented directly with strong and pure natural flavor of preserved beans. It is bright dark brown color with golden, clear and shiny surface after shaking, the light dark brown foam will remain for a long time.
Main functions of soy sauce
1.When cooking food, adding a certain amount of soy sauce can enhance the aroma of the food and make its color more attractive, thereby stimulating the appetite
2. The main ingredient of soy sauce is soybeans. Soybeans and their products have anti-cancer effects due to their rich content of minerals such as selenium.
Soy sauce contains a variety of vitamins and minerals, which can lower cholesterol in the human body, reduce the incidence of cardiovascular diseases, and minimize the damage of free radicals to the human body
4. Anti-cancer effect: Soy sauce is a liquid condiment with a special color, aroma and taste, made from raw materials such as soybeans, wheat or bran through microbial fermentation and other procedures. It was once reported that the low incidence of gastric cancer among Japanese people was due to their fondness for soy sauce. Later, a research report from the University of Wisconsin in the United States confirmed this statement. Researchers fed mice with the carcinogen nitrite and soy sauce at the same time. The results showed that the mice that ate more soy sauce had a lower probability of developing stomach cancer. The incidence of breast cancer among women in Asian countries is relatively low, while such malignant tumors are more common in the United States. Experts analyze that this might be related to the fact that Asian women consume 30 to 50 times more soy sauce than women in Europe and America, thus absorbing more flavonoids. The growth of malignant tumors relies on new blood vessels to transport nutrients. Isoflavones can prevent the formation of new blood vessels, thereby hindering the growth of cancer.
