Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy may reduce the risk of cancer and heart disease. Some people are allergic to soy. Soy is a complete protein and therefore important in the diets of many vegetarians and vegans.
Explore the latest research and information about soy nutrition, health benefits, and sustainability. Find soy-based recipes, resources for health professionals, and more.
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Soy is a nutrient-dense source of protein that can safely be consumed several times a week, and probably more often, and is likely to provide health benefits—especially when eaten as an alternative to red and processed meat.
Soy-based foods contain healthy fats, protein and fiber. And studies have shown that they won’t actually cause breast cancer or mess with your hormones.
Soy refers to the beans obtained from the soy plant (Glycine max). Soybeans are a common food and are also used to make various food products, including tofu, miso, soy sauce, soy milk, and soy...
This article reviews the latest scientific evidence to determine whether eating soy is more likely to have positive or negative effects on your health.
Soy is versatile and widely debated. Here’s what the research actually says about its nutrition, isoflavones, heart health effects, and safety.
In this article, learn more about soy, its potential health benefits and risks, and the best forms of soy to consume.
What is soy? Soy is a plant-based product that’s high in protein and domesticated in China. It can be eaten as a whole soybean or turned into many other foods, such as tofu or soy milk. People have turned to soy as a source of multiple vitamins like B, C and K, and minerals like zinc and iron.