Soy protein is the only commonly consumed plant protein that is nutritionally complete, meaning it contains all of the essential amino acids in sufficient quantities to help meet the body’s requirements. The medical and nutrition communities, as well as the United States Department of Agriculture (USDA), recognize soy protein as equal in quality to animal protein.1 And unlike many sources of animal protein, soy is low in saturated fat.
Myth: All soyfood is the same.
Not so! “Whole” soyfoods such as tofu, edamame, and soymilk made from whole soybeans often preserve more natural soy nutrition than do processed products made from isolated soy protein.
1. Report of the Joint FAO/WHO Expert Consultation, FAO Food and Nutrition Paper 51. FAO, Rome, Italy, 1991.