Introduction Products Retail Recipes Nutrition Info Contact Us




Nutrition Info

  Soy and Nutrition

Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. High-quality soy protein is considered equal to that of poultry and milk. Soybeans contain the highest concentration of protein among all the legumes: 40 percent protein by volume compared to 20 percent for other beans. The FDA determined that 25 grams of soy protein per day may reduce the risk of heart disease by reducing cholesterol.


Tofu is an economical source of protein, and contains no cholesterol. Tofu can be prepared in a variety of dishes, soups, salads, dressings, dips and desserts. It is also an excellent food for babies and children. Tofu can be mixed in a blender with fruit, vegetable, nuts, seeds or anything you like.

200grams of Tofu = about a palm full = are the protein requirement for on meal

In 120 grams of Tofu, there are 86 calories, 12g. protein, 5g fat, 2.9g carbohydrates, 154mg calcium, 151mg iron, 8mg sodium, 50mg potassium and small amounts of the B-complex.

Once taken out of the packet, it has to be stored in a container covered with water, which should be changed daily. Tofu can be used uncooked, cooked and frozen.


Soy milk has a greater variety of complex carbohydrates than whole milk. These result in a low glycemic index, making soy less likely to overstimulate blood sugar levels, which makes it a good choice in a diabetic diet. Soy milk and okara (the soy fiber remaining after making soymilk) are good sources of isoflavones. Okara is a good source of dietary fiber.

The fat content in soy milk is highly unsaturated and includes concentrations of Omega-3 fatty acids. Omega-3 fatty acids, found in soy, flax, and fish, are being studied for their ability to lower the risk of heart disease and even cancer. In addition, Omega-3 may be essential to brain development in infants.