Soy Nutrition and Health: Nutrition Affects
The soybean is an excellent source of good quality protein and compares well
with other protein foods. Soybean oil is rich in polyunsaturated fatty acids and
contains no cholesterol. Soybeans are also a good source of calcium, iron, zinc,
phosphate, magnesium, B vitamins and folate and because of their abundance bioavailability
is not a problem.
Although soyfoods are widely recognized for their nutritional qualities, interest
in soyfoods has risen recently because scientists have discovered that a soy component
called isoflavones
appears to reduce the risk of cancer. More research needs to be done to determine
exactly how isoflavones work, but it appears that as little as one serving of
soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.
Scientists with USDA's Agricultural Research Service have compiled a database
that gives values for the major isoflavones in 128 soyfoods and ingredients. Isoflavones,
The new soy isoflavone database can be found on the web.
The calcium content of fortified soymilks which can be found in retail stores
can be found in the Soymilk Calcium Chart.
It is important, though, to understand the entire nutritional value of specific
soyfoods so that dietetic decisions can be made. For instance, soy protein has
been found to be effective in reducing cholesterol, in treating kidney disease,
and may cause calcium to be better utilized, helping to ward off osteoporosis.
Some soyfoods such as miso contain high amounts of sodium, and should be avoided
by people who need to minimize their sodium intake. A single serving of tempeh
contains twice as much fiber as the average American eats in a day.
More information about the composition and nutritional information of soy
and soy foods can be found at :
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