Soy Food Descriptions . . .

Which Soy Foods Are In "Virtues of Soy" & Why?
Thousands of soy-based products can be found in today's marketplace. Many are ready-made items that don't need much preparation. Virtues of Soy: A Practical Health Guide and Cookbook focuses on the soy foods that most people have difficulty in making flavorful and tasty. This book takes the mystery out of cooking with soy and teaches you how to make the following soy foods truly delectable and delicious. These soy products are generally the most nutritious of all the soy foods.

TOFU - a white, cheese-like product made from coagulated soymilk, which has been formed into blocks. Tofu made with calcium sulfate (gypsum) has the highest amount of easily to assimilate calcium per serving. Extra firm and firm tofu have more protein than soft or silken varieties because they have less water.

SOYMILK - the liquid filtered from soybeans that have been soaked, finely ground, cooked and strained. Fortified soymilk is high in protein, isoflavones, calcium, and many B-vitamins. Soymilk is an excellent substitute for cow's milk.

TEXTURED SOY PROTEIN (also known as Textured Vegetable Protein or TVP) - defatted and dehydrated soy flour that has been compressed into granular or chunk style shapes. Textured soy protein is high in protein, isoflavones and soluble fiber. When hydrated, it has a chewy meat-like texture.

TEMPEH - a fermented soy product made from cracked soybeans inoculated with a beneficial bacteria (Rhizopus oligosporus), and formed into flat blocks. This process makes it meaty/mushroom tasting and chewy. Sometimes one or more grains like millet, brown rice, barley or quinoa are added with the soybeans. Tempeh is easily to digest and extremely high in protein, isoflavones and soluble fiber.

SOY FLOUR - finely ground soybeans. Usually the soybeans are roasted and then ground into a fine powder. Soy flour comes full-fat and defatted. Both are high in protein, but the defatted variety has more protein per serving.

MISO - a fermented soy paste made from ground soybeans inoculated with a beneficial bacteria (Aspergillus orzyae). Grain, like barley or brown rice, is usually added and the paste is aged in cedar vats for 1-3 years. Miso is a strong tasting, salty condiment that enhances the flavor of cooking and provides isoflavones.

SOYNUTS - soybeans that have been soaked in water and then baked or roasted until lightly browned. They are high in protein, isoflavones and soluble fiber. Soynuts make a great portable snack when in a hurry or traveling.
To learn how to use these soy foods in your everyday cooking and make them taste absolutely wonderful,
order your copy of

Virtues of Soy:
A Practical Health Guide and Cookbook

Click here to go to the
Book Description and Ordering Information page


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