Soy foods comes in a wide variety of forms, all of which have varying nutrients and health effects.bSoy foods fall into a spectrum of minimally to highly processed. They include whole soybeans, tofu, tempeh, miso, natto, soy milk, and isolated soy protein powder.
Minimally processed soy.
On one end of the spectrum are whole or minimally process soy foods. Such as tofu, tempeh, and whole soybeans — also called edamame สมัคร UFABET
- Tofu. This popular plant-based protein is made from condensed soy milk in a process that resembles cheesemaking. It’s shaped into spongy, solid white blocks of soy curds that come in silken, firm, and extra firm textures.
- Tempeh. This dense, nutty cake or patty is made by partially cooking whole soybeans. Then fermenting them with the mold Rhizopus oligosporus. It has a firmer texture than tofu.
- Natto. This Japanese sticky breakfast dish is made by fermenting soybeans with Bacillus subtilis var. natto. It’s commonly served over rice.
- Miso. This flavorful paste is use in soups and other recipes. It’s made from fermented soybeans and barley or rice malt.
More processed soy
Soy milk is slightly more processed. To make soy milk, soybeans are cook in water, pulverized, and pressed to remove the solids and fiber. Manufacturers may add other ingredients and nutrients.
On the most highly processed end of the spectrum. You’ll find soy protein powder or soy protein isolate. They’re often used as an ingredient in certain packaged foods like protein bars.
Soy protein isolate powder is made from defatted soybean flakes that have washed in either alcohol or water to remove the sugars and fiber. They’re then dehydrated and powdered.