Soybeans: High Protein, Low Carbohydrate, Super Versatile
As a source of human nutrition, few foods have proven more versatile than modern soybean. Thanks to the massive crop and nutritional composition, soybeans are the biggest source of consumable protein and oil in the world. Soybeans produce at least twice as much protein per acre as any other major vegetable or grain crop. That makes soybeans a critical source of vegetable protein for both livestock and humans. Soy is even used to make Textured Vegetable Protein (TVP) which is used in non-meat versions of foods like hamburgers and hot dogs.
Soybeans truly set themselves apart as tasty and healthy ingredients in a variety of foods, including breads, cereals and meat products, and they can be roasted or boiled and eaten whole. Many soyfoods such as tofu, soy sauce, soy flour, soy milk and soybean oil are now commonplace in most supermarkets and growing in popularity among consumers.
For much more on the incredibly diverse human food uses for soybeans, visit:
The high protein content of soybeans has long been known to offer benefits for the human diet. New research points to other significant benefits from soy — including an apparent role in reducing the risk of certain chronic diseases. In 1999, the Food and Drug Administration (FDA) announced that foods containing soy protein may reduce the risk of the number one killer of humans, coronary heart disease, a claim substantiated by checkoff-funded research.
News that soybeans could help battle heart disease has spurred more than 500 other scientific studies to confirm the disease-fighting potential of soyfoods. In fact, people who consume a diet high in soy have historically had lower incidence of diseases such as cancer, diabetes and osteoporosis.