Soy in the Diet

The soy plant originated in East Asia. It is considered one of the oldest cultivated plants in the world and has been valued, especially by the Chinese, as an excellent source of protein and nutrients for several thousand years. In Western industrialized countries, the soybean has only gained popularity in recent years. Whether as a soy drink, soy sausage or tofu, the legume is considered a particularly healthy food. A downer for consumers, however, is the fear of genetically modified soybeans.

What’s in the soybean?

  • Like peas, beans and lentils, the soybean belongs to the legumes and has the highest protein content in this group. It is a very high quality vegetable protein.
  • Soy also has a favorable fatty acid composition. It contains little saturated fatty acids and a high proportion of polyunsaturated fatty acids. Like other vegetable oils, soybean oil contains no cholesterol. Both factors together have a positive effect on fat metabolism.
  • Soybeans are a good source of fiber. With 50 g of soybeans can cover 1/3 of the daily requirement of fiber. Dietary fiber is an important vegetable ingredient that helps regulate bowel function and promotes healthy intestinal flora.
  • Soybeans make a good contribution to meeting the needs of many vitamins, such as vitamin B.

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    , B

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    , folic acid and vitamin E.
  • Soy is rich in potassium and magnesium.

From miso to tofu

Miso: spicy soybean paste produced by lactic acid fermentation. It is used especially in Japanese cuisine as a base for soups and stews (instead of vegetable or meat broth), but also for spreads, spicy sauces, dressings and dips of all kinds. Soy drink: Vegetable milk-like drink made by squeezing soaked and finely ground soybeans. The soy drink is well suited as an alternative in case of cow’s milk protein allergy and lactose intolerance (lactose intolerance). However, it should be noted that the calcium content is lower than in cow’s milk. The soy drink is also used as a base for making products such as soy desserts, etc.

Soybean oil: soybean oil is mainly obtained by extraction from and subsequent refining. However, gently pressed unrefined soybean oil is also available. Soybean oil is widely used in finished products such as margarine, mayonnaise, dressings, etc. A by-product of soybean oil production is a protein-rich press cake, which is often used as a starting material for the production of TVP (textured vegetable protein). Tofu: The basis for the production of tofu is the soy drink. This becomes a curd-like mass through a coagulation process. After removal of excess liquid by squeezing, a firm curd-like mass is formed. Tofu in its original form is almost tasteless. It is thus suitable for spicy or sweet dishes. Tofu can be fried, baked, grilled, deep-fried and tastes good raw or processed with vegetables, grains, in salads or on casseroles. TVP (textured vegetable protein): Meat-like product made from soy protein isolates. To produce the soy meat, the defatted soy meal is processed together with water in a special machine under high heat and pressure. At the end of the manufacturing process, flavoring and coloring agents are added to the product to give it flavor, and it is cut into the desired shape (e.g., as cubes or granules). For preparation, the soy pieces simply need to be soaked in water or broth and then further processed.

Genetic engineering included?

Genetically modified foods must be clearly and unambiguously labeled according to legislation. If it is genetically modified food, the label must say “genetically modified” or “produced from genetically modified …..” Investigations by the monitoring authorities of the German states in 2006 showed that the number of violations of genetic engineering labeling is very low. However, in the supermarket one encounters countless products in the production of which genetic engineering was directly or indirectly involved (including oil, lecithin, flavors made from genetically modified soy as ingredients of ready-to-eat foods) that have a content of genetically modified organisms (GMOs) below the threshold value of 0.9 percent that is decisive for labeling.Many producers use non-GMO soybeans in the manufacture of pure soy products. Due to the uncertainty of many consumers, some producers have started to indicate this on the label, even without a legal obligation. The consumer will then find, for example, the words “without genetic engineering“. In return, the producer must prove that the use of genetic engineering is excluded at all stages of processing. Therefore – it pays to take a closer look when shopping!