(Tanpa Perasa Buatan , Tanpa Pengawet , Tanpa MSG)

terbuat dari bahan baku alami


Note : Selalu Ready Stock

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  Tlp : +62361 8944047


Manfaat Kecap Asin dari Nira Kelapa / Coconut Aminos 

Low GI (glycemic index)

Gluten free Vegan



Kaya vitamin, Mineral dan asam amino

Free soy (tidak mengandung kedelai)

73% less sodium than soy sauce (73% kurang sodium dari kecap kedelai )


Komposisi :

nira kelapa yang dicampur dengan garam laut kaya mineral.


Manfaat Konsumsi Nira Kelapa /Coconut Aminos: 

Melindungi jantung

Mengurangi resiko diabetes

Menurunkan berat badan

Meningkatkan sistem kekebalan tubuh

Menurunkan resikonkanker usus besar

Menaikan kesehatan mental

Merawat sindrom ovarium polikistik (PCOS)

What is coconut aminos?

Coconut aminos is a delicious sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavour. It resembles a light soy sauce or tamari (wheat-free soy sauce), but it is soy-free and gluten-free – making it the perfect replacement for those avoiding soy and gluten. To make coconut aminos, the sap is collected from the coconut blossoms, then blended with sea salt and naturally aged.


What are the benefits of coconut aminos?

Aside from being soy-free and gluten-free, coconut aminos is low GI and packed with minerals, vitamin C, and B vitamins.

As the name suggests, it is high in amino acid, containing 17 different types. Amino acids are the building blocks of protein and are essential to our health and nutrition. Amino acids play a vital role in muscle repair, brain and nervous system function. They also assist in boosting the immune system and physical energy levels. Coconut aminos have been found to contain 14 times the amount of amino acids found in soy sauce.

Due to the way the sauce is processed, it remains raw and enzymatically alive – which means it is better for you!


How do I use coconut aminos?

Coconut aminos can be used exactly as you would use soy sauce or tamari. For that umami flavour (aka awesome savouriness), add it to the salad dressings, marinades, stir-fries, soups and stews or as a dipping sauce – the possibilities are endless.

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