Coconut Aminos vs. Soy Sauce
This blog does not intend to provide diagnosis...
Soy sauce is made of water, fermented soybeans and roasted grains. During the fermentation process, bacterial and fungal cultures are added. Soy sauce can also come in a few variations: Japanese (shoyu), Chinese and low sodium.
Coconut Aminos is a Soy Sauce Alternative
Like soy sauce, coconut aminos is fermented. The difference is that this sauce is free of gluten, soy and animal products. It is derived from sap from coconut blossoms. Other ingredients include 17 amino acids and sea salt. The color and consistency are the same as soy sauce.
The Differences between Soy Sauce and Coconut Aminos
Coconut aminos has a sweeter taste than soy sauce. This makes it optional for marinades, dressings and stir-fry recipes. Add a couple drops of the sauce to popcorn for a sweeter flavor.
Soy sauce is very high in a sodium. Therefore, those with sodium-related sensitivities may want to avoid this condiment. Japanese soy sauce is ideal for dipping sauces and marinade recipes. Chinese soy sauce is good for sauces and light seasoning.
Soy Sauce vs. Coconut Aminos is a Personal Choice
Coconut aminos has more health benefits than soy because of its lack of gluten and sodium ingredients. People can use the all-purpose coconut aminos seasoning for a variety of recipes.