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Attributes of Soy

MaryColorHands down, soy is one of the most important foods in the world due to its nutritional content and adaptability. Soy is high in protein, essential fatty acids, lecithin, phytosterols, insoluble fiber, and isoflavones (phytoestrogens). Its texture makes soy easy to process into other foods – from hot dogs to milk.

The following soy products are some of our favorites:

Tempeh is fermented whole soybeans mixed with a grain –
usually rice or wheat, to form a cake.

Tofu is the curd from the bean.

Edamame is whole soybeans harvested while the bean is green making it sweeter tasting.

Natto is made from small, fermented, cooked whole soybeans. It has a sticky, almost slimy coating and a cheesy texture.

Miso is a cultured soybean paste, used for soups and sauces.

Soy Milk is made from soaked soybeans that are ground and strained.

Soy Nuts are whole soybeans that have been soaked in water and then baked until brown.

Soy Sauce is a liquid made from fermented soybeans. There are different types of soy sauce.

  • Shoyu is soybeans and wheat.
  • Tamari is the liquid remaining after making miso.
  • Teriyaki is soy sauce with other ingredients, such as sugar, vinegar, and spices.

Of course, please always buy all soy products non-GMO!