Soy: Not Just for Vegetarians Anymore

Here's some great info on soy that a friend passed on to us:

Soy: Not Just for Vegetarians Anymore

Formerly viewed mostly as a staple of vegetarian diets, soybeans and soy-based products increasingly are seen as good sources of nutrients for any eating style.

Soybeans contain B vitamins and essential fatty acids, including some omega-3s, and are a rich source of plant-based protein. Many soy foods contain isoflavones that may help lower risks for some diseases.

Popular soy options include:

• Miso: Fermented soybean paste, most commonly used as a flavoring in Asian cooking.


• Soy flour: Much higher in proteins but lower in carbohydrates than wheat flour, it usually is mixed with other flours in baking because it has less gluten.


• Soy milk: Nondairy beverage made from crushed, cooked soybeans. Like cow milk, soy milk may be fortified with vitamins A and D.


• Edamame: Soybeans cooked in the pod and eaten as a snack.


• Tempeh: Soybeans mixed with rice, millet or other grain, then fermented into a rich soybean cake, adding flavor to soups, casseroles, chili or spaghetti


• Tofu: A cheese-like curd made from soybean milk and pressed into soft cakes. Tofu easily takes up the flavor of other ingredients in stir-fries, chili, tacos, salads, noodle dishes and pizza.