Soybeans contain all three of the macro-nutrients required for good nutrition:
complete protein,  carbohydrate and fat, as well as vitamins and minerals, including
calcium, folic acid, and iron. Soybeans are the only vegetable that contain complete protein. Consumption of soy protein provides health benefits that may help prevent or treat certain chronic diseases. A great deal of research is being conducted to investigate possible health benefits of soy.
In 1999 the Food and Drug Administration (FDA) announced that foods containing soy protein may reduce the risk of coronary heart disease (CHD). Foods that meet the new FDA guidelines can now label their products with this claim. The soy health claim is based on the FDA’s determination that 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease by reducing blood cholesterol levels. To get the heart-healthy benefits of soy protein, the FDA recommends that consumers incorporate four servings of at least 6.25 grams of soy protein into their daily diet for a total of at least 25 grams of soy protein each day.
In order to claim the healthful effects of soy, a soyfood must meet the following criteria:
- 6.25 grams soy protein or more
- Low fat (less than 3 grams)
- Low saturated fat (less than 1 gram)
- Low cholesterol (less than 20 mg)
Foods made with the whole soybean may also qualify for the health claim if they contain no fat in addition to that present in the whole soybean. These would include soyfoods such as tofu, soymilk, soy-based burgers, tempeh, and soynuts. |
