Which are you grabbing? Soy sauce, Tamari, Coconut aminos, or Bragg’s liquid aminos?
The main differences between soy sauce, coconut aminos, tamari, and Bragg's liquid aminos are:
1. Ingredients:
- Soy sauce: Made from fermented soybeans and salt.
- Coconut aminos: Made from fermented coconut sap.
- Tamari: Made from fermented soybeans and salt (similar to soy sauce but with a richer flavor).
- Bragg's liquid aminos: Made from soybeans and purified water (no salt or additives).
2. Taste:
- Soy sauce: Salty, savory, and slightly sweet.
- Coconut aminos: Mildly sweet and slightly savory.
- Tamari: Richer and more complex than soy sauce.
- Bragg's liquid aminos: Mild and slightly sweet.
3. Nutritional benefits:
- Soy sauce: High in antioxidants and has antimicrobial properties.
- Coconut aminos: Lower in sodium and contains amino acids.
- Tamari: Similar to soy sauce but with a higher concentration of antioxidants.
- Bragg's liquid aminos: Lower in sodium and contains no additives or preservatives.
Interesting to note:
- Soy sauce: Has antimicrobial properties.
- Coconut aminos: Lower in sodium and suitable for those with gluten intolerance.
- Tamari: Richer flavor and higher antioxidant content.
- Bragg's liquid aminos: Lower in sodium and no additives or preservatives.
The choice between these options depends on individual preferences, dietary needs, and intended use in recipes.