Soyfood Tips

February, 2012
Soybean oil is also referred to as soy oil and is the most widely used oil in the United States. Oil sold in the grocery store as “vegetable oil” is usually 100% soybean oil or a blend of soybean oil and other oils. Soybean oil is cholesterol free and high in polyunsaturated fat.

January, 2012
Most soyfoods qualify as being both plant based and nutrient dense. Increasing the intake of nutrient dense foods allows one to easily decrease added sugars, sodium and solid fat in the diet.

December, 2011
Soybean oil has a high smoking point and is great for both hot and cold cooking applications.

November, 2011
Soy lecithin is extracted from soybean oil and used in food manufacturing as an emulsifier.

October, 2011
As soybeans mature in the pod, they ripen into a hard, dry bean.

September, 2011
Most soyfoods contain no cholesterol, little or no saturated fat, high quality protein and dietary fiber.

August, 2011
Soybeans arrived in Europe and North America sometime in the 1700s. Today, more than 70 million acres of U.S. farmland are planted with soybeans.

July, 2011
Soybeans belong to the legume family and are native to East Asia. Soybeans can be purchased as dry whole soybeans, canned yellow or black soybeans, and green (fresh or frozen) and shelled in the pod.

June, 2011
The U.S. Food and Drug Administration set 25 grams per day as the threshold intake for cholesterol reduction. The consumption of two to four servings of soyfoods per day is suggested.

May, 2011
Ninety-eight percent of the soybean meal in the United States is used to feed the livestock and poultry industry.

April, 2011
The fiber in soybeans is predominately soluble fiber which aids in prevention of heart disease and several types of cancer.

March, 2011
Soybean oil is rich in polyunsaturated fat and contains only minimal saturated fat.

February, 2011
Soy flour is 50 percent protein.

January, 2011
Approximately 10 percent of U.S. soybean production goes into food products or ingredients for human consumption worldwide.

December, 2010
Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned.

November, 2010
Soybean oil is cardio-protective because it’s high in polyunsaturated fat and low in saturated fat.

October, 2010
¼ cup soynuts provides almost half of the soy protein requirements for one day.

September, 2010
Green soybeans (edamame) are harvested at 80% maturity. Edamame soybeans are a special variety and are bigger and sweeter than traditional soybeans grown in the fields by most farmers.

August, 2010
Ninety-four percent of the soybean meal in the United States is used to feed the livestock and poultry industry.

July, 2010
Use soy flour to thicken sauces and gravies.

June, 2010
Soybean oil is an all-natural oil extracted from the whole soybean. Soybean oil accounts for about 75% of vegetable oil used in commercial and consumer cooking.

May, 2010
Most “vegetable oil” sold at the grocery store is soybean oil! Take a look at the ingredient label for vegetable oil and you will likely find the only ingredient listed as soybean oil.

April, 2010
Soy cream cheese is made from soymilk. Its creamy texture makes it an easy substitute for most cheeses, sour cream or cream cheese.

March, 2010
Soy flour is 50 percent protein.

February, 2010
Soybean oil is rich in polyunsaturated fat and contains only minimal saturated fat.

January, 2010
As soybeans mature in the pod they ripen into a hard, dry bean. Most soybeans are yellow. Soy beans are an excellent source of protein and dietary fiber. They are cholesterol free and a source of calcium and iron as well as low in sodium.

December, 2009
Most soyfoods contain no cholesterol, little or no saturated fat, high quality protein and dietary fiber.

November, 2009
Soy protein is a source of omega-3 fatty acids and lowers LDL (bad) cholesterol.

October, 2009
Many children with peanut allergies can tolerate soynut butter and soynuts.

September, 2009
Approximately 10 percent of U.S. soybean production goes into food products or ingredients for human consumption worldwide.

August, 2009
94 percent of the soybean meal used in the United States is used in livestock and poultry feeds.

July, 2009
Soy flour is free of gluten. Combine soy flour with wheat flour in baking yeast breads.

June, 2009
Did you know soy flour was 50% protein?

May, 2009
Soy has is a complete protein and rich in vitamins and minerals including folate, potassium and in some cases fiber. Try to include 2 to 3 servings each day.

April, 2009
Omega-6 fatty acids – found in vegetable oils, including soybean oil, nuts and seeds – are a beneficial part of a heart healthy eating plan according to the American Heart Association.

March, 2009
Soybeans soaked, ground fine, and strained produce the fluid called soybean milk.

February, 2009
Check the mayonnaise ingredient label! You just may find a soy ingredient. Soybean oil is used to make mayonnaise!

January, 2009
Use the soy flour blend to thicken gravies and sauces.

December, 2008
Try roasted soynuts for a holiday snack . One-fourth cup of roasted soynuts provides 15 grams of soy protein – more than half of the soy protein recommended each day and contains only 136 calories!

November, 2008
Did you know fats, like soybean oil, are needed to regulate your body temperature?

October, 2008
Did you know that one bushel of soybeans can be processed into 39 pounds of soy flour?

September, 2008
Soy protein isolate is a dry powder food ingredient that is made from defatted soy flakes and contains 90% protein.

August, 2008
Try using soy flour to thicken gravies and cream sauces.

June, 2008
Soy cheese is made from soymilk. Its creamy texture makes it an easy substitute for most cheeses, sour cream or cream cheese.

May, 2008
The soybean is 80% meal and 20% oil. 94% of the soybean meal in the United States is used to feed the livestock and poultry industry.

April, 2008
Soybean oil is the most widely used vegetable oil in the country. It is low in saturated fat and high in poly and monounsaturated fats and contains no trans fat.

March, 2008
Plain soy milk is an excellent source of high-quality protein and B vitamins.

February, 2008
Soy cream cheese is made from soymilk.

January, 2008
Soybeans are a great way to add more vegetables to your diet. Three varieties are available – yellow, black and green!

December, 2007
Soy cream cheese is made from soymilk.

November, 2007
Did you know that ½ cup tofu provides 10 grams of soy protein?

October, 2007
Did you know that nearly 250 million bushels of U.S. soybeans are used for soyfoods, isolates and ingredients throughout the world?

September, 2007
There are many varieties of soy milk available today – flavored, shelf stable packaging, containers in the dairy case and variety of sizes to make it easy for consumers to add soy milk to their diet.

August, 2007
Did you know the calcium provided by soy milk equals milk? Check the label and compare your favorite brand!

July, 2007
Add soy protein to all your baking by using the soy flour blend in any recipe calling for all-purpose flour.

June, 2007
Watch your grocery store shelves for soy pasta! Ask your grocer if you do not see it. Another great way to add soy to your diet!

May, 2007
Soy nuts are a great topping for salads. They are available in a variety of flavors and ¼ cup adds 15 grams soy protein to your diet.

April, 2007
Traditional soyfoods, such as tofu, soymilk, tempeh and edamame, are rich sources of isoflavones providing about 30 to 40 milligrams per serving. Only two products, soy sauce and soy oil do not contain isoflavones.

March, 2007
Soy flour is 50% protein.

February, 2007
Soy milk is the rich, creamy milk of whole soybeans. It is lactose-free and casein free.

January, 2007
Look for green soybeans (known as edamame) in the natural frozen food sections of grocery stores. Green soybeans are sold frozen in the pod and as shelled beans.

December, 2006
Use soyfoods in holiday recipes to meet Food and Drug recommendations of 25 grams of soy protein in your daily diet. Call the Kansas Soybean Commission for a free copy of the Soyfoods Guide 877-KS-SOYBEAN.

November, 2006
Did you know 1 cup soymilk includes 10 grams of soy protein? Include 25 grams of soy protein in your daily diet to reduce the risk of heart disease.

October, 2006
Did you know soynut butter is made from roasted, whole soynuts, which are then crushed and blended with soybean oil and other ingredients?

September, 2006
Soymilk may be consumed as a beverage or substituted for dairy milk in most recipes.

August, 2006
Soybean oil is the most widely used vegetable oil in the country.

July, 2006
Most soyfoods contain no cholesterol and little or no saturated fat.

June, 2006
Check the label! Most vegetable oil sold in the grocery store is soybean oil.

May, 2006
Edamame is high in protein and fiber and contains no cholesterol.

April, 2006
Tofu is also known as soybean curd and is a soft cheese-like food made by curdling fresh, hot soymilk with a coagulant.

March, 2006
The soybean is one of a large family of plants called legumes.

February, 2006
Soy flour is part of the “Grain, Cereal, Rice & Pasta” group in the Food Guide Pyramid.

January, 2006
Did you know that soyfoods are the richest dietary source of isoflavones?

December, 2005
Did you know that soybeans are gluten-free? Call 800-328-7390 for a new brochure “Soy Solutions for a Gluten-Free Diet”.

November, 2005
Silken tofu works well as an ingredient in pureed or blended dishes.

October, 2005
Did you know that ¼ cup soy flour contains 11 grams soy protein?

September, 2005
Are you making cookies? Use the soy-flour blend in any baking recipe that uses all-purpose flour!

August, 2005
Make the soy flour blend recipe and keep in your flour canister to use for all baking recipes that require all-purpose flour!

July, 2005
Use vanilla soymilk to add extra flavor to sweet baked goods.

June, 2005
Incorporate the soy flour blend in all baking recipes to give a protein boost to recipes.

May, 2005
Try using soy flour to thicken gravies and cream sauces.

April, 2005
The Food and Drug Administration (FDA) has concluded that soy protein included in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels. The FDA recommends incorporating 25 grams of soy protein in your daily meals.

March, 2005
More soybeans are grown in the United States than anywhere else in the world.

February, 2005
Soy flour is made from roasted soybeans ground into a fine powder.

January, 2005
Green vegetable soybeans (edamame) are harvested at 80% maturity. Edamame soybeans are a special bean variety that are bigger and sweeter than traditional soybean grown in the fields by most farmers.

December, 2004
Soyfoods are a source of high-quality protein. Consumption of soy protein provides health benefits that may help prevent or treat certain chronic diseases such as heart disease, menopause, osteoporosis, cancer, allergies, diabetes and kidney disease. Include 25 grams of soy protein in your daily diet.

November, 2004
Soymilk is the rich creamy milk of whole soybeans. It is lactose and casein-free. Soymilk is not the same as soy infant formula.

October, 2004
Soyfoods are the richest dietary source of isoflavones. Isoflavones are a type of phytochemical, which are components of plant foods that are not nutrients but do affect health.

September, 2004
Edamame soybeans are a special bean variety that are bigger and sweeter than traditional soybeans grown in fields by most farmers.

August, 2004
Did you know soybeans contain all eight essential amino acids of protein?

July, 2004
Add sweet green soybeans to your favorite salads, pasta and rice recipes. A ½ cup serving of sweet green soybeans includes 11 grams soy protein.

June, 2004
Silken tofu has a smoother texture than regular tofu that makes it easier to blend with other ingredients.

May, 2004
Tofu is most commonly found in the produce section of the grocery store. Keep tofu cold; drain the water from the package before measuring tofu and use by the expiration date on the package.

April, 2004
Soymilk may be sold refrigerated or in aseptic (non-refrigerated) containers. Unopened aseptically packaged soymilk can be stored at room temperature for several months. Once opened aseptically packaged soymilk must be refrigerated.

March, 2004
Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. One-half cup of soy flour contains 22 grams of soy protein.

February, 2004
Soy flour is made from roasted soybeans that have been ground into a fine powder.

January, 2004
Edamame are green soybeans that are harvested at 80% maturity. Edamame soybeans are a special bean variety that are bigger and sweeter than traditional soybeans grown in fields by most farmers.

December, 2003
Soymilk is the rich creamy milk of whole soybeans and is lactose and casein free.

November, 2003
Baked products using soy flour tend to brown more quickly and will use a slightly lower baking temperature than traditional recipes.

October, 2003
Soy flour gives a protein boost to recipes. Soy flour is 50% protein. One-half cup soy flour contains 16 grams soy protein.

September, 2003
Try incorporating soy flour into your favorite recipes. For each cup of all-purpose flour the recipes requires; add 2 tablespoons soy flour to the measuring cup and then fill with all-purpose flour. Gradually incorporate more soy flour up to 25 % of the total amount in the recipe.

August, 2003
Did you know ½ cup tofu provides 10 grams of soy protein? The Food and Drug Administration recommends including 25 grams of soy protein in the daily diet.

July, 2003
Tofu is probably the most versatile soyfood to use in cooking. Silken tofu can easily be blended into sauces, dips and blended recipes. A ½ cup serving of tofu provides 10 grams soy protein.

June, 2003
Soymilk may be consumed as a beverage or substituted for dairy milk in most recipes.

May, 2003
Did you know one bushel of soybeans can be processed into 39 pounds of soy flour?

April, 2003
Did you know soy flour is made from roasted soy beans? Store soy flour in the refrigerator or freezer to preserve its freshness.

March, 2003
Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned.

February, 2003
Look for soy flour in the baking aisle, specialty flour section or health section in the grocery store. Be sure to ask the store manager for assistance if needed.

January, 2003
Look for canned soybeans in the canned vegetable or health food section of the grocery store. Use canned soybeans in any recipe that calls for beans.

December, 2002
Always stir soy flour before measuring. It can become packed in the container.

November, 2002
Soy milk is available plain, chocolate and vanilla. Try vanilla for holiday baking recipes.

October, 2002
Soy milk is most commonly found in an aseptic container in the baking aisle with the dry or canned milk. It does not need refrigeration until opened. Also look for soy milk in the refrigerated dairy case.

Information compliments of