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  • Writer's pictureSoyfoodscouncil

Soy Series: Part One

We're highlighting an amazing 4-part Soy Series by the International Food Information Council.

The four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health.

Check out today's highlight! Soy Series, Part One: The Basics of Whole Soybean Foods (Allison Webster, PhD, RD)

To read the full length feature, click here:

"Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects." (

Check out the nutrition content for different types of soy: tofu, edamame, soybeans, soynuts, tempeh, miso, soy sauce, natto, and soymilk here:

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