Soybeans are used to make both of these condiments. Learn about the similarities and differences so you can decide when to use each one.
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It is difficult to find a group of people in this day and age who do not have at least one dietary preference, food allergy, or food intolerance. We at EatingWell label our recipes accordingly (free of nuts, gluten, etc.). so you generally understand what class they fall into. However, there are times when a recipe doesn't fit your diet because of a single ingredient. Liquid aminos can be useful in this situation. Even before gluten-free soy sauces like tamari became popular, liquid aminos have been used as a substitute for soy sauce for a long time.
While fluid aminos might look and taste like soy sauce, figure out the vital contrasts between these two soy-based sauces. Also, continue reading to find out if liquid aminos are a good alternative to soy sauce.
How Do Liquid Aminos Work?
Fluid aminos are a topping made by treating soybeans with an acidic arrangement, which delivers the amino acids. Your body needs 20 amino acids to function properly because amino acids are the building blocks of protein. Nine of these acids are viewed as fundamental in light of the fact that our bodies can't create them and, accordingly, they should be eaten through food. Both fluid aminos and soy sauce give 16 fundamental and unnecessary amino acids.
A dark brown sauce is produced when the amino acids are combined with water after being released. Gluten-free individuals frequently substitute liquid aminos for soy sauce because they are wheat-free. Liquid aminos have a flavor that is similar to soy sauce but slightly sweeter. Because the soybeans in liquid aminos are not fermented, unlike in soy sauce, the umami flavor is less pronounced.
What Are Aminos From Coconut?
Coconut aminos are similar to soybeans in that they are made from coconut blossom sap, also known as nectar. Coconut aminos are amino acids in liquid form. The product is made by fermenting the sap and adding a little salt. Because they are also soy-free, coconut aminos may be appealing to people who must avoid soy. They are also gluten-free. From a flavor perspective, coconut aminos have an umami background and are slightly sweet.
How Does Soy Sauce Work?
Soybeans are soaked, cooked, and then roasted with wheat to make soy sauce. After that, Aspergillus, a mold that helps the soybeans ferment into koji, is added to this "mash." Depending on the quality of the soy sauce, the koji is mixed with a salty brine and left to ferment for a few days to years to develop the deep umami flavor that is associated with soy sauce.
Tamari, also known as gluten-free soy sauce, is made solely from soybeans without any wheat added. Compared to conventional soy sauce, tamari typically has a lighter color, is less salty, and tastes slightly sweeter.
How Are Fluid Aminos and Soy Sauce Comparable?
Fluid aminos and soy sauce are both produced using soybeans, and the two of them grant a pungent, somewhat sweet and umami taste to anything food they're added to. The two of them have a dull earthy colored tone and gooey surface that make them simple to add to marinades or to use as a plunging sauce.
What's the Contrast Between Fluid Aminos and Soy Sauce?
Liquid aminos tend to be less salty, milder, and slightly sweeter than soy sauce because they are not fermented and do not contain as much salt. Like tamari, liquid aminos are a good option for gluten-free and wheat-free diets because they do not contain wheat.
How are liquid aminos used?
Fluid aminos are utilized similarly as you would utilize soy sauce, for example, in vegetable pan-sears, broiled rice, marinated tofu, salad dressing and numerous other Chinese and Japanese dishes. Because it does not contain anchovies, liquid aminos can also be substituted for Worcestershire sauce for vegans.
How Would You Utilize Soy Sauce?
Soy sauce is a staple in Southeast Asian cultures like China, Japan, Korea, and Indonesia and can be used in marinades, stir-fries, and more. Every area has their own sort of soy sauce, and for the most part they range regarding pungency and pleasantness. When people talk about soy sauce, most people think of light soy sauce. However, there are also white, sweet, and dark soy sauces.
Are Soy Sauce and Liquid Aminos interchangeable?
In a recipe, liquid aminos and soy sauce can be used interchangeably in a ratio of one to one. That is, you would use one teaspoon of liquid aminos for every teaspoon of soy sauce.
Comparison of the Nutritional Values of Soy Sauce and Liquid Aminos
The following is the nutritional value of one teaspoon of liquid aminos:
5 calories, 1 gram of protein, 0 grams of total fat, 0 grams of carbohydrates, 0 grams of fiber, 310 mg of sodium, and 0 mg of potassium are contained in a single teaspoon serving of regular soy sauce.
3 calories, 0 grams of protein, 0 grams of total fat, 0 grams of carbohydrates, 0 grams of fiber, 291 mg of sodium, 23 mg of potassium per teaspoon of lower-sodium soy sauce:
4 calories, 0 grams of protein, 0 grams of total fat, 1 gram of carbohydrates, 0 grams of fiber, 142 milligrams of sodium, and 152 milligrams of potassium are contained in one teaspoon of coconut aminos.
3 calories
0 g protein
0 g complete fat
1 g carbs
0 g fiber
130 mg sodium
0 mg potassium
The nourishment profiles of fluid aminos and standard soy sauce are very much like with regards to calories and sodium. Coconut aminos have slightly fewer calories per teaspoon than lower-sodium soy sauce, but their sodium content is comparable.
Soy sauce that has had the salt removed through fermentation and brewing is known as lower-sodium soy sauce. It tastes the same, but it doesn't have the same salty sensation on the tongue. Low-sodium soy sauce generally contains nearly 50% less sodium than regular soy sauce.
Primary Concern
People who don't want to eat wheat or gluten can use liquid aminos instead of soy sauce. Because liquid aminos do not contain anchovies, vegans looking for an alternative to Worcestershire sauce can also use them. If sodium is a concern for you and you are still looking for an alternative to soy sauce, look for lower-sodium tamari because it does not contain wheat or gluten. The sodium content of liquid aminos is very similar to that of regular soy sauce.
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