Most people are familiar with soy but are surprised to hear that it usually loses some of its nutrient content during the process of becoming a soy product. That’s because in most soy foods, only part of the bean is extracted and used. With whole soy, however, the whole bean is used. Nothing is discarded, which means that whole soy retains all of soy’s natural nutrients.
Edamame
Commonly found in Japanese restaurants, edamame is another name for green, immature soybeans. Edamame is a good source of calcium, folate and potassium.
Soymilk
You’ve probably seen soymilk at the grocery store. To make soymilk, soybeans are soaked, ground fine and then strained, producing a fluid called soymilk. While soymilk retains many of the soybeans nutrients, it does not contain the fiber from the soybeans.
Tofu
Tofu, also known as soybean curd, is a soft, cheese-like food made from soymilk. Fresh, hot soymilk is curdled with a coagulant, then cut to shape. Like soymilk, tofu uses only part of the soybean, and therefore loses the soybean’s fiber in the process.
Whole soy
Whole soybeans grow in pods on stalks that are about waist-high. They start out green (see edamame), but as they fully mature, they shrink in size and turn a golden color. It’s at this point that they are richest in protein and fiber.
That’s why we use only mature, whole soybeans instead of soy extract to make SOYJOY®. It’s full of nutrients like protein, fiber and iron, and is rich in antioxidants and minerals. In fact, SOYJOY® is one of the few food items that uses whole soy.
