The consumption of fermented soybean liquid during gestation is a common practice in many cultures. It’s a condiment often used to enhance the flavor of various dishes. The practice of including this condiment in the maternal diet raises several nutritional and safety considerations that are relevant to maternal and fetal health.
Its widespread popularity stems from its umami flavor profile and versatility in cooking. Historically, it has served not only as a flavor enhancer but also as a source of certain nutrients and minerals, albeit in relatively small quantities. Understanding the potential benefits and risks associated with its consumption is crucial for expectant mothers.
