Brewed vs regular soy sauce : phytochemical content I love soy sauce, but I'm trying to minimize my consumption of phytochemicals.

Is there any difference between "brewed" and "regular" soy sauce as far as their phytochemical content?
AFAIK, "brewed" is the term used for naturally fermented soy sauce compare to faster fermentation using chemicals; remember that using chemicals is not automatically bad.

https://www.epicurious.com/ingredients/how-to-buy-soy-sauce-like-a-pro-article

As for the phytochemicals (stuff in plants) I don't have a clue.