BIO-Shoyu-Sauce 500 ml - LIMA Chemische Reagenzien für das Biolabor of which saturated fatty acids:

of which saturated fatty acids: 0 g

strong acids

it lowers the pH of the oral cavity and increases the production of saliva

einfach ungesättigte Fettsäuren 42 g

The recommended storage conditions for zinc oxide (white zinc) are to be stored in a dry

BIO-Shoyu-Sauce 500 ml - LIMA Chemische Reagenzien für das Biolabor of which saturated fatty acids:INGREDIENTS Water, soybeans*, wheat*, sea salt, koji* (* ingredient from controlled organic farming) DESCRIPTION Shoyu sauce has a slight aftertaste, a result of wheat fermentation. Therefore, it's suitable for longer cooking, and is best added at the end of a meal to preserve its distinctive flavor. Shoyu pairs well with pickles, stir fries, rice, noodles, sushi, sashimi, and braised vegetables. NUTRITIONAL VALUE PER 100 g Calorific value 254 kJ 61