• A  vegetarian source of high-quality protein and iron
  • A good source of B vitamins, potassium, zinc, and other minerals.
  • Low in calories and saturated fat.


  • Fermented soy products are high in sodium and may provoke allergies,
  • Soy protein may hinder iron absorption.

Soybeans are one of the most nutritions and versatile plant foods available. Volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef. 

Soybean protein contains all of the essential aminoacids, making it the only plant protein that approaches or equals animal products in providing a complete source of protein. This makes it a terrific choice for those looking for alternatives to meat products.

HEALTH BENEFITS OF SOY :  The beneficial effect of soy foods on heart disease, some cancers, osteoporosis, and menopausal symptoms is the focus of much research. There is great deal of epidemiological evidence ( studies of populations) supporting the health-protective effects of soy. For example, populations that include high amounts of soy in their diet have low rates of breast cancer, prostate cancer, and menopausal symptoms. However, the evidence is stronger for some health benefits than for others.

HEART HEALTH :  This is where the research is conclusive. A large body of evidence indicates that replacing some animal products with soy protein can reduce the risk of heart disease. This is  because soy lowers levels of the artery-clogging LDL ( low density lipoprotein) dholesterol without reduceing levels of the beneficial HDL ( high-density lipoprotein) cholesterol. The evidence is so convincing that the U.S. Food and Drug Administration recently gave food manufacturers permission to put labels on products that are high in soy protein indicating that these foods may help lower the risk of heart disease.