The efficacy and role of soy sauce
Adding a certain amount of soy sauce when cooking food can increase the flavor of the food and make it more beautiful, thus increasing appetite.
The main raw material of soy sauce is soybean, soy and its products are rich in minerals such as selenium and have anti-cancer effect.
Soy sauce contains a variety of vitamins and minerals, which can lower human cholesterol, reduce the incidence of cardiovascular disease, and reduce the damage to the human body caused by free radicals.
Itching and swelling
Soy sauce can be used for water, fire scald and stings of insects such as bees and mosquitoes, and itching and swelling can be relieved.
Soy sauce is delicious, but when taking medicines for treating vascular diseases and gastrointestinal diseases, you should not eat dishes prepared with soy sauce, so as not to cause nausea, vomiting and other side effects. It is not necessary to put soy sauce when cooking green vegetables, because soy sauce will make the color of these vegetables dark brown, and lose the original fragrance of vegetables. Moldy and soy sauce cannot be eaten. You should eat “brewed” soy sauce instead of “prepared” soy sauce; “table soy sauce” is used for cold dishes, and “cooking soy sauce” should not be eaten without heating.