whole soybeans

Soybeans belong to the legume family and are native to East Asia. Whole soybeans are the basis of tofu, tempeh, miso, soy sauce, some soy flours and soy milk. High protein, mineral-rich and unsaturated based whole soybean foods are a unique nutritional source to help reduce saturated fat and total fat in the diet.

Medical research shows a strong connection between soyfoods and the prevention of heart disease, osteoporosis, cancer and menopausal symptoms.

• Soyfoods are rich in protein, vitamins and minerals, calcium and iron.

• 1 bushel of soybeans produces 39 pounds of soy flour.

• 1 bushel of soybeans produces 11.8 pounds of isolated soy protein.

• Soybeans account for more than half of oil seed production.

• American soybean farmers produce over 4 billion bushels per year.

• The United States exports more than 2,100 million bushels.

• Kentucky produces nearly 99 million bushels of soybeans per year.

Whole soybeans can go through many processes, such as soaking, grinding, straining, fermenting, cracking, roasting and baking in order to make a variety of products including: