Shoyu soy sauce has 5 490 mg sodium per 100 g. Brewed from soy and wheat, shoyu has a rounder flavour than tamari but nearly identical sodium. A tablespoon (15 g) delivers 824 mg sodium – a quarter of the 3–5 g daily range. Track every splash; small volumes carry large sodium loads.
How should I track Soy sauce made from soy and wheat (shoyu)?
Soy sauce made from soy and wheat (shoyu) is a good source of magnesium. Small amounts of Soy sauce made from soy and wheat (shoyu) add up faster than most people realize. A systematic review (Whitton et al., Adv Nutr 2022) found that condiments are among the most frequently omitted items in food logs — skipped 1–80% of the time. A tablespoon of mayo or dressing can add 50–100 calories, and most people use two or three tablespoons without measuring. The fix is simple: keep a teaspoon or scale near your plate and measure once. Sauces and dressings are often the hidden reason a "healthy" salad ends up at 600+ calories.