Soy Food Facts

Soy makes several ready-to-eat products. Other soy ingredients can be added to food. Many different kinds of soy food are commonly consumed in South East Asia. These includetraditional Asian soy foodandinnovative soybean products.

Some soy food are best used as an ingredient in a recipe. Be creative, incorporate soy in your traditional recipe to get the wholesome benefit of soy. You can substitute soy flour to make bread or add soybean curd in as an ingredient in mixed dishes. Depending on the type of soy food added, you can increase protein, fiber and vitamin contents of the product.

Different manufacturing practices can change the nutritional content of soy food greatly. It is best to compare the nutrition information panel for more accurate information of the nutritional content. The following table provides a general overview of nutritional strength of several soy food products.

Table. Nutritional strength of certain soy food
Name of food 100 g / 100 ml serving	Soy Protein	Isoflavones	Dietary Fiber	Calcium
Green soybean	+++	++	**	**
Soybean sprout	++	+++	*	*
Soy flour, defatted	+++	+++	***	*
Soymilk(homemade)	++	Insignificant	Insignificant	Insignificant
Soybean curd dessert	Insignificant	n/a	None	Insignificant
Fried soybean curd	+++	n/a	None	Insignificant
Dried soybean curd sheet	+++	n/a	None	*
Fermented soybean cake	+++	+++	Insignificant	Insignificant
Soybean curd, regular	+	+++	None	*
Textured soy protein (TSP)	+++	+++	**	n/a
Whole soybean, dry	+++	+++	**	*
Note: Other soy food vary in their nutritional content based on the manufacturing process Legend:   +++ = Excellent source ** = Good source     ++ = Good source * = A source     + = Fair source       n/a = data not available