Sauce 3 tablespoons water 4 tablespoons low sodium tamari low sodium soy sauce; liquid aminos 2 tablespoons mirin 3 heaping tablespoons coconut sugar brown sugar, cane sugar, stevia 2 tablespoons no salt added tomato paste 1.5 tablespoons fresh ginger, minced ...
Soy sauce is a condiment made of soybeans fermented in high salt concentration (18-22%\nNaCl) called moromi. Efforts to prevent sodium overconsumption has ... I Pramanda,M Saputro,N Naidu,... - 《Food Research》 被引量: 0发表: 2023年 Water-in-oil-in-water double emulsion for the ...
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In terms of the global burden of disease (GBD), the greatest of the 15 dietary risk factors for Japanese people is high sodium [3]. The current average salt intake of Japanese people is about 10 g per person per day (sodium base 3.94 g), which differs from the 8 g per person per ...