Abc Sweet Soy Sauce, often recognized by its Indonesian name, *Kecap Manis*, is a thick, dark, and intensely flavored condiment, distinguished significantly from traditional soy sauce by its high sugar content. Primarily composed of fermented soybeans, wheat, water, salt, and generous amounts of palm sugar (gula merah or jaggery), this sauce functions as both a seasoning and a glaze.
Nutritionally, a standard serving size of 100 grams reveals a macronutrient profile dominated by carbohydrates, specifically simple sugars. Given that sweet soy sauce is essentially a syrupized variant of standard soy sauce, it typically contributes around 180 calories per 100g, almost entirely derived from the substantial sugar load (approximately 39 grams per 100g). This elevated glycemic component is critical for individuals managing blood sugar levels or adhering to low-carbohydrate diets.
Protein content, stemming from the fermented soybeans, is moderate, providing about 4.5 grams per 100g, while fat content is negligibly low, often less than 0.1 gram, consisting mainly of trace lipids. Fiber is practically absent, placing the net carbohydrate count identical to the total carbohydrates.
A major nutritional consideration is the sodium level. Despite its sweetness, sweet soy sauce remains a high-sodium product, typically containing around 2500 milligrams per 100g. This concentration necessitates mindful consumption, particularly for those monitoring hypertension or cardiovascular health.
Sweet soy sauce lacks significant micronutrient density; it is not a primary source of vitamins or minerals, although trace amounts of potassium, iron, and B vitamins might be present due to the soybean fermentation process. From a culinary perspective, its high sugar concentration makes it excellent for caramelization and adding depth to marinades, but from a nutritional standpoint, it must be viewed primarily as a concentrated source of sugars and sodium.