Gochujang, doenjang, soy sauce, and other fermented traditional foods of Korea are served on the table every day. These fermented condiments not only enhance the flavor of dishes but are also known to be good for health. However, it is important not to overlook the fact that they contain a high amount of sodium. Eating them excessively just because they are healthy can actually be harmful due to the excessive sodium intake.

Eating in moderation prevents adult diseases and obesity

It is already proven that traditional fermented sauces have numerous health benefits. Doenjang has a higher protein absorption rate than soybeans because proteins are broken down into amino acids by microorganisms, making digestion and absorption easier. Additionally, doenjang is rich in dietary fiber, vitamin E, and phenolic acids, which help prevent various adult diseases. Consuming doenjang also has the effect of delaying aging. The melanoidin compounds produced during the fermentation process of doenjang have antioxidant properties.

Gochujang also has health benefits. The capsaicin, the component that gives chili peppers their spiciness, promotes energy metabolism and helps prevent obesity. A study conducted by the Department of Food and Nutrition at Pusan National University using dietary intake experiments on white rats found that gochujang has a greater effect on weight loss compared to red pepper powder. It is also known to have antioxidant effects and improve immune function, similar to doenjang.

◇The one with the highest sodium content is soy sauce

Although gochujang, doenjang, and soy sauce contain less salt than salt itself, they still have a relatively high sodium content. It is now a well-known fact that excessive sodium intake increases the risk of hypertension and cardiovascular diseases. Sodium is often consumed in the form of added salt to meals rather than directly from the food itself. A study published in the American Journal of Clinical Nutrition involving 10,000 people from 32 countries found that long-term reduction of salt intake for more than four weeks can decrease the risk of cardiovascular diseases. To prevent various chronic diseases such as hypertension, it is important to reduce the amount of sodium consumed in the form of salt in foods.

So, among gochujang, doenjang, soy sauce, and ssamjang, which has the highest sodium content? It's soy sauce. According to a study published in the journal 'Nutrition and Health' by the Korean Nutrition Society, among the four types of fermented sauces, soy sauce has the highest average sodium content per 100g (including home-cooked, group meal, and restaurant foods), reaching 5,827mg. Following that are ▲doenjang (4,431mg) ▲ssamjang (3,011mg) ▲gochujang

It was confirmed in the order of (2402mg). The sodium content per 100g of soy sauce is more than twice that of gochujang. In particular, the sodium content per 100g of homemade soy sauce used in households is 6649mg, which is significantly higher than that of soy sauce served in group meals (5114mg) and dining out (5719mg).

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I thought soybean paste and red pepper paste would have the highest salt content.

The soy sauce is the highest.

This seems to be different from what I know.

Is that why soy sauce is used when rinsing?