Tag: Soy foods

Tofu is technically not a raw food, as the soybeans are cooked during processing before packaging. This means you can safely and easily eat silken tofu straight from the package, making it a quick, high-protein addition to many meals.

While many people seek ways to increase their intake of beneficial plant compounds, soybeans are arguably the most significant dietary source of isoflavones. The primary methods for getting soy isoflavones are through a diet rich in soy products or via dietary supplements, with each approach offering different benefits and considerations.

With a long history spanning over 2,000 years in Chinese cuisine, tofu has emerged as a global plant-based sensation. Discover the surprising benefits of eating boiled tofu, a simple preparation method that enhances its nutritional value and makes it easier for your body to digest.

Only about 25–50% of the population produces equol naturally after consuming soy, a process that depends entirely on specific gut bacteria. Understanding this can help optimize your diet and gut health to potentially increase equol production, a potent antioxidant with many health benefits.

The Blue Zone of Okinawa, Japan, boasts one of the highest concentrations of centenarians in the world, and many of them consume tofu daily. This nutrient-dense soy food is a foundational element in their famously longevity-promoting, plant-based diet.

The average isoflavone content in mature soybeans is 1–2 mg per gram of dry weight, making them an exceptionally rich dietary source. Soy isoflavones, which are a type of phytoestrogen, are compounds naturally found in soybeans and other legumes with a chemical structure similar to estrogen.

As one of the most widely grown legumes globally, the soybean, or *Glycine max*, is a staple crop with a rich history spanning thousands of years. The simple question, "What is a soybean considered?" reveals a complex and multifaceted identity that extends from its botanical family to its diverse uses in our food system and beyond.

According to a meta-analysis in *The American Journal of Clinical Nutrition* in 2019, soy protein intake positively affects glucose metabolism and insulin sensitivity. This fact sets the stage for a deep dive into two of the most popular soy products, soya chunks and tofu, to determine which one truly deserves the health crown for your diet.

Soybeans are recognized as the most concentrated and significant dietary source of genistein, a plant-based compound known as a phytoestrogen. However, this valuable nutrient is also found in a variety of other legumes and plant-based foods, though typically in lower concentrations.

According to Healthline, a 3.5-ounce serving of firm, calcium-set tofu contains approximately 9 grams of fat and just 3 grams of carbohydrates, confirming that tofu has both fat and carbs while being predominantly a source of protein. The specific ratios, however, depend heavily on the tofu's firmness and processing method.