• Soy Choices for a Healthy Life

    Soyfoods are

    • Edamame, tofu, soymilk, soy nuts and other versatile ingredients like TVP (Textured Vegetable Protein) — offer flavor, texture, nutrition and health benefits.
    • Century old foods that have played an important role in Asian cuisines and in recent years they have also become popular in American cuisine.
    • Cholesterol-free, excellent sources of high-quality protein, and they offer a healthy mix of polyunsaturated fat.
    • A protein rich food. Each serving of soyfoods provides 7 to 15 grams of protein. Experts recommend 2-3 servings of soyfoods daily for everyday wellness.
    • Heart healthy. Evidence indicates that soyfoods reduce the risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer.
    • A nutritious choice. For women and girls there are key advantages to consuming about one serving of soy per day during childhood and/or adolescence. Studies from China and the United States indicate that consuming just on serving of soy each day when young may offer significant protection against breast cancer. Enjoying a cup of soymilk or ½ cup of tofu a day may reduce the chances of developing breast cancer later in life by as much as 50 percent.


    Soybean Oil

    WELL-BALANCED & VERSATILE SOYBEAN OIL

    Content copied from United Soybean Board’s Soy Connection – visit the site here.

    For decades, food manufacturers have selected soybean oil for its versatility and competitive pricing. The neutral flavor and well-balanced fatty acid profile of soybean oil make it a desirable ingredient for a variety of applications from baked goods to salad dressings.

     

    Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It’s also the principal source of omega-3 fatty acids in the U.S. diet, and the primary commercial source of vitamin E as well. Find more information in our guide to Soybean Oil Innovations.

    For baking and frying applications that traditionally used hydrogenation, food manufacturers can choose from a range of enhanced soybean oil traits emerging from the research pipeline. The first of these enhanced oils, low linolenic soybean oil, is commercially available and already used in several food products without trans fats.

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