Quick answer
Soy sauce (Level 1-2) and coconut aminos (Level 2) are both simple, traditionally produced condiments. Naturally brewed soy sauce (soybeans, wheat, salt, water) is among the simplest condiments available. Coconut aminos add a step of evaporating coconut sap. Both are good low-processing choices.
Processing levels can vary significantly between brands and specific products within each category. Always check the ingredient list of the specific product you are considering. Use our product search to look up exact processing scores. These comparisons evaluate processing level and ingredient composition only. They do not account for taste, price, convenience, cultural significance, or individual dietary needs.
How do they compare by the numbers?
Sample products from each
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Frequently asked questions
Is coconut aminos less processed than soy sauce?
Not necessarily. Naturally brewed soy sauce (4 ingredients, months of fermentation) is Level 1-2. Coconut aminos (coconut sap, salt) are Level 2. Both are simple. The main reason people choose coconut aminos is to avoid soy or gluten, not for processing reasons.
What about non-brewed soy sauce?
Chemically hydrolyzed soy sauce (made in days using hydrochloric acid instead of months of fermentation) is Level 4 and significantly more processed. Always look for "naturally brewed" on the label. Kikkoman and San-J are examples of naturally brewed brands.