Cultured Soy – Soy-based yogurt with a creamy texture similar to traditional dairy yogurt. It is typically made from soymilk.
Edamame – Green soy beans harvested at 80 percent maturity. Edamame are bigger and sweeter than the traditional soybean grown by most farmers. Edamame are often served in the pod as a snack and can be used shelled in a wide variety of dishes. Edamame are high in both soy protein and fiber.
Isoflavones – A phytochemical (plant chemical) that has a chemical structure similar to estrogen, although they function quite differently in the body.Isoflavones are components of plant foods that are not nutrients but are believed to affect health. Soybeans are uniquely rich in isoflavones, primarily genistein and daidzein. Isoflavones are thought to contribute to many of the positive health effects that soy has shown in clinical studies.
Legume – a pod or seed of a bean or pea plant.. Some of the more common legumes are beans, lentils, peanuts, peas and soybeans.
Miso – A rich, salty condiment used in a variety of Japanese dishes, such as miso soup. Miso is a smooth paste made from soybeans and a grain such as rice, plus salt and a mold culture. This mixture is then aged in cedar vats for one to three years.
Phytoestrogens – Natural compounds found in plants, including soybeans, vegetables,whole grain cereals, that can bind weakly to estrogen receptors and may either produce or inhibit estrogen effects. The activity of a phytoestrogen depends on its structure and metabolism as well its concentration relative to that of endogenous estrogen. Isoflavones are a type of phytoestrogen.
Soy/soya bean/soybean – form of legume native to Southeast Asia and now widely grown in North America. Soybeans can be purchased in a number of forms – dried baked whole soybeans (soynuts), canned yellow or black soybeans, and fresh or frozen green soybeans (edamame).
Soy cheese – Soy milk processed into a creamy texture. Makes an easy substitute for dairy cheese, sour cream or cream cheese in recipes.
Soy flour – flour made from roasted soybeans ground into a fine powder. Available in full-fat or defatted varieties, in which some of the oils are removed.
Soy lecithin – Derived from soybean oil, lecithin is used in food manufacturing as an emulsifier to help stabilize high-fat products.
Soy protein isolate – A protein ingredient extracted from soybeans that contains 90 percent protein. Can be used as a protein supplement (in powder form) and as a protein source in a variety of food and beverage products.
Soy protein concentrate – A protein ingredient derived from defatted soy flakes. It contains 70 percent protein and retains some of the soybean’s dietary fiber.
Soymilk/soya milk/soy beverage – A dairy milk substitute made from soybeans, often supplemented with vitamin and minerals such as calcium, and Vitamins A, D, and B12. Available in regular and low-fat varieties as well as a number of flavors.
Soynuts – whole soybeans that have been soaked in water then baked or roasted until browned. Similar in texture and flavor to peanuts.
Soynut butter – A blend of roasted whole dried soybeans (soynuts) which are then crushed and blended with soybean oil to make a spread similar in consistency to peanut butter
Tempeh – A soybean cake used in traditional Indonesian food. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake with a smoky or nutty flavor. These cakes are marinated and grilled and added to soups, casseroles or chili.
Tofu – Also known as soybean curd — made by curdling fresh, hot soy milk with a coagulant. Tofu easily absorbs the flavors of other ingredients when cooked. Tofu is available in different forms – Firm/Extra-Firm which is a dense product that holds its shape when stir-frying or grilling and Silken which is creamier and works well in pureed dishes like smoothies.
Whole soy – The process of using the entire soybean in the production of soy products.
A guide to frequently used soy terms
Cultured Soy – Soy-based yogurt with a creamy texture similar to traditional dairy yogurt. It is typically made from soymilk.
Edamame – Green soy beans harvested at 80 percent maturity. Edamame are bigger and sweeter than the traditional soybean grown by most farmers. Edamame are often served in the pod as a snack and can be used shelled in a wide variety of dishes. Edamame are high in both soy protein and fiber.
Isoflavones – A phytochemical (plant chemical) that has a chemical structure similar to estrogen, although they function quite differently in the body.Isoflavones are components of plant foods that are not nutrients but are believed to affect health. Soybeans are uniquely rich in isoflavones, primarily genistein and daidzein. Isoflavones are thought to contribute to many of the positive health effects that soy has shown in clinical studies.
Legume – a pod or seed of a bean or pea plant.. Some of the more common legumes are beans, lentils, peanuts, peas and soybeans.
Miso – A rich, salty condiment used in a variety of Japanese dishes, such as miso soup. Miso is a smooth paste made from soybeans and a grain such as rice, plus salt and a mold culture. This mixture is then aged in cedar vats for one to three years.
Phytoestrogens – Natural compounds found in plants, including soybeans, vegetables,whole grain cereals, that can bind weakly to estrogen receptors and may either produce or inhibit estrogen effects. The activity of a phytoestrogen depends on its structure and metabolism as well its concentration relative to that of endogenous estrogen. Isoflavones are a type of phytoestrogen.
Soy/soya bean/soybean – form of legume native to Southeast Asia and now widely grown in North America. Soybeans can be purchased in a number of forms – dried baked whole soybeans (soynuts), canned yellow or black soybeans, and fresh or frozen green soybeans (edamame).
Soy cheese – Soy milk processed into a creamy texture. Makes an easy substitute for dairy cheese, sour cream or cream cheese in recipes.
Soy flour – flour made from roasted soybeans ground into a fine powder. Available in full-fat or defatted varieties, in which some of the oils are removed.
Soy lecithin – Derived from soybean oil, lecithin is used in food manufacturing as an emulsifier to help stabilize high-fat products.
Soy protein isolate – A protein ingredient extracted from soybeans that contains 90 percent protein. Can be used as a protein supplement (in powder form) and as a protein source in a variety of food and beverage products.
Soy protein concentrate – A protein ingredient derived from defatted soy flakes. It contains 70 percent protein and retains some of the soybean’s dietary fiber.
Soymilk/soya milk/soy beverage – A dairy milk substitute made from soybeans, often supplemented with vitamin and minerals such as calcium, and Vitamins A, D, and B12. Available in regular and low-fat varieties as well as a number of flavors.
Soynuts – whole soybeans that have been soaked in water then baked or roasted until browned. Similar in texture and flavor to peanuts.
Soynut butter – A blend of roasted whole dried soybeans (soynuts) which are then crushed and blended with soybean oil to make a spread similar in consistency to peanut butter
Tempeh – A soybean cake used in traditional Indonesian food. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake with a smoky or nutty flavor. These cakes are marinated and grilled and added to soups, casseroles or chili.
Tofu – Also known as soybean curd — made by curdling fresh, hot soy milk with a coagulant. Tofu easily absorbs the flavors of other ingredients when cooked. Tofu is available in different forms – Firm/Extra-Firm which is a dense product that holds its shape when stir-frying or grilling and Silken which is creamier and works well in pureed dishes like smoothies.
Whole soy – The process of using the entire soybean in the production of soy products.