soy factsheet

History

• Soy is a legume that had its beginnings in China dating back to 11th Century BC.
• According to Soyfoods Association of North America, the soybean was introduced to North America around 1760s.
• Today, soybeans are the largest single source of edible oil and account for roughly 50% of the world’s total oilseed production with the United States being the largest producer of soybean crops.
• The world’s top producers of soy include United States, Brazil, Argentina, China and India.

Soybean Oil

• Almost all soybean oil is used for human consumption; the rest is used for industrial products such as fatty acids, soaps and biodiesel.
• Soybean oil is high in essential polyunsaturated fat (58% omega-3 & omega-6), contains more omega-3 polyunsaturated fat than olive oil, is low in saturated fats (15%) and has a high smoke point making it a healthy cooking oil.

Soybean Meal

• Consists of approximately 35 – 40% protein content.
• Predominantly used as animal feed due to its complete and nutritious protein content.
• Approximately 2% of soybean meal is further processed into soy flour and proteins for food use.

Soy protein isolate

• Soy protein isolates contain a minimum of 90% protein on a dry-weight basis.
• Soy protein isolate is a complete high-quality plant protein containing all the essential amino acids in concentrations sufficient to meet the requirements for growth in children, rebuilding muscles in adults and fulfilling a healthy lifestyle.
• In October 1999, the US Food and Drug Administration approved a health claim for soy protein and its role in reducing the risk of coronary heart disease. Food manufacturers may label foods containing soy protein by stating that “Diets low in saturated fat and cholesterol that include 25 grams of soy protein daily may reduce the risk of heart disease. One serving of (name of food) provides __ grams of soy protein.”
• Soy protein, specifically Burcon’s CLARISOY® soy protein isolate, achieves a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.0, providing for a complete source of essential amino acids for human consumption and can sustain health at all stages of development.

   To view the rest of the Soy Factsheet click here.