Soybeans are an excellent source of high-quality protein and as complete as the protein found in meat. They are rich in calcium, iron, zinc, several of the B vitamins and fiber. Soybeans also have fat, but the fat from soy is low in harmful saturated fat yet rich in omega-3 fatty acids.
Soy isn’t just tofu these days. From the dairy case to the freezer section, food manufacturers are finding innovative ways for consumers to enjoy soy. Some options are: whole soybeans (frozen, dried or canned), tofu, tempeh, textured soy protein (TSP), miso, soy milk, soy yogurt, soy cheese, soy milk creamer, soy frozen dairy desserts, soy meat substitutes, soy nut butters, soy flour, soy oil, soy nuts, soy potato chips, and soy snack bars or protein bars.
To read more of this content at Quad City Times' 'Ask the Dietician' column, click here.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment