Scientific Advisory Board
- Alan Rogol, MD, PhD»
- Ian Rowland, PhD»
- Donna Kritz-Silverstein, PhD»
- Mark Messina, PhD, MS»
- Mary Hardy, MD»
- David Jenkins, MD, DSc, PhD»
Silk®s Nutrition Team
Answered Questions
- Are fermented soyfoods nutritionally superior to unfermented soyfoods?»
- How much soy protein is recommended for daily consumption?»
- What is the status of the Food and Drug Administration (FDA) soy heart health claim?»
- What exactly makes soy heart-healthy?»
- Is soy protein a complete protein?»
- How can consumers determine how much soy protein is in a food?»
- Is there an FDA recommendation for daily isoflavone intake?»
- Is soymilk recommended for infants?»
- Are soyfoods recommended for toddlers and older children?»
- Do isoflavone supplements provide the same benefits as eating soyfoods?»
- Does soy increase the risk of breast cancer?»
- Is it possible to consume too much soy protein?»
- Is the use of soyfoods associated with gastrointestinal disturbances?»
- Does consuming soy affect hormone levels?»
- What is the relationship between soy and thyroid function?»
- Is it possible that soy could have negative health effects on men?»
- What is the relationship between soy intake and prostate cancer?»
- Is soy infant formula safe?»
- Could avoiding soy impact the thyroid function of a person with Hashimoto’s disease?»
- Are soyfoods safe for breast cancer survivors to consume?»
ANSWERED QUESTIONS
How can consumers determine how much soy protein is in a food?
Answered by Mona Rosene, MS, RD - October 1, 2010
The amount of soy protein in foods varies depending upon the product. For example, ½ cup of edamame contains 11 grams of soy protein, 3 ounces of firm tofu provides 12 grams, and 1 cup of soymilk provides 5-7 grams.1 Soyfoods that carry the FDA heart health claim on their front label contain at least 6.25 grams of soy protein per serving, so looking for this claim is a good strategy for those trying to increase soy protein intake.
Featured Expert
Mona Rosene is the lead nutrition research scientist at WhiteWave Foods. She is responsible for providing nutritional guidance on functional ingredients, product development, and claim substantiation. She also Full bio >>
Reference:
1. USDA Nutrient Database for Standard Reference, Release 23, 2010.