The USDA estimates World soybean production has increased by over 500 percent in the last 40 years.
In the U.S., the top soy-producing states are Iowa, Illinois, Minnesota, Indiana and Nebraska.
About 85 percent of the world’s soybeans are processed, or crushed, annually into soybean meal and oil.
Nutrition
When used as an ingredient, soy can often improve the functional properties of foods. For instance, fried donuts absorb less fat, and white bread appeas whiter.
Textured soy protein used as a meat alternative has the texture of meat but has no cholesterol and little saturated fat. How heart healthy.
Soy is an excellent source of a complete protein which is unique among plant sources.
FDA approved a soy health claim in 1999 that states that 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. That is about two servings of soyfoods per day but varies on products used. Foods that meet the labeling must have at least 6.25 g soy protein/serving.
Soy contains at least five phytochemicals that may help prevent or slow the progression of some cancers. Current research suggests that soy may help protect against prostate cancer.
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