Just the facts. From the experts.

When farmers began growing soy in Asia in the 11th Century B.C., they used the seed of the soy plant to create an assortment of fresh, fermented, and dried foods. Since then, the plentiful healthy benefits of soy have been discovered. A high quality protein packed with vitamins and minerals, soy has evolved into an essential ingredient in many foods. 


Soy flour has the ability to boost protein and improve the taste and texture of many common foods. As an added bonus, soy flour reduces the fat absorbed in fried foods. Soy milk is a product that provides a lactose-free substitute with comparable nutritional benefits of its dairy counterpart. Soy nut butter has proven itself to be a healthy substitute for those with peanut allergies. Other foodie favorites like edamame, green soybeans, and tofu are  types of a whole soy food. Read more about the benefits of soy


Soy is also an integral part of agriculture. By 1941, the number of acres planted for soybean grain surpassed the number of acres planted for forage feed for animals in the United States. Today, soybeans are the United States number one export, and approximately 40 percent of the world soybean trade is supplied by the U.S.

Interested in learning how to incorporate soy into your diet? Find many recipes on our Pinterest board!


References:
http://agron-www.agron.iastate.edu/Courses/agron212/Readings/Soy_history.htm
http://unitedsoybean.org/
http://www.soyfoods.org/

 

 

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