The Food Coach

The soy bean is referred to as the beef of China and has been used by the Chinese for thousands of years. The US is the largest work producer of soy beans but there is much concern as most of it is genetically modified. The beans are the best source of vegetable protein available but they are hard to digest. Fermented soy products like miso, tempeh and tofu are much easier to digest.

To Buy:

Fresh green soy beans are called edamame. They are cooked in their pod and usually frozen. Available from Asian stores. Most soy beans are sold dried. Buy them from a health food store or shop with a high turnover of produce.

To Store:

Store in an airtight container for up to 12 months.

Tips & Tricks:

Because the bean has a high protein content there are numerous soy products emerging onto the market for vegetarians. Always examine the ingredients - soy or not, with all the additives it may be no better than spam!

Cooking Tips:

Always soak soy beans for at least 12 hours. Cook 1 cup of beans to 4 cups water for up to 6 hours. To improve the digestibility of the bean add some kombu to the water. Bean salads are easier to digest with a vinegar dressing added to it at least 1/2 hour before serving.

Find recipes with Soy Beans

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

2.0

Fibre, g:

Fat (g):

6.5

Monosaturated Fat , g:

1.0

Iron, mg:

Zinc:

Magnesium:

Amines:

No information available

Glutamates:

n/a

Energy (kJ):

505

Low GI < 55:

Protein (g):

11.5

Saturated Fat, g :

0.9

Vitamin B1:

Folic Acid:

Potassium:

Phosphorus:

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.