Editing Soybean (section)

== Uses ==
[[File:Global-soy-production-to-end-use.png|thumb|upright=1.4|Breakdown of what the world's soy was used for in 2018]]
[[File:TofuWithSoySauceAndCarrot.jpg|thumb|[[Tofu]] and [[soy sauce]]]]

Among the [[legume]]s, the soybean is valued for its high (38–45%) [[protein]] content as well as its high (approximately 20%) oil content. Soybeans are the most valuable agricultural export of the United States.<ref>{{Cite web|title = Top U.S. Agricultural Exports in 2017|url = https://www.fas.usda.gov/data/top-us-agricultural-exports-2017|website = US [[Foreign Agricultural Service]]| date=March 23, 2018 |access-date = 2019-05-01}}</ref> Approximately 85% of the world's soybean crop is processed into soybean meal and soybean oil, the remainder processed in other ways or eaten whole.<ref>{{cite web|url=http://www.soyatech.com/soy_facts.htm|title=Soy Facts|publisher=Soyatech|access-date=Jan 24, 2017|archive-url=https://web.archive.org/web/20170112075924/http://www.soyatech.com/soy_facts.htm|archive-date=January 12, 2017}}</ref>

Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, and better texture, are larger in size, higher in protein, and are lower in oil than field types. [[Tofu]], [[soy milk]], and [[soy sauce]] are among the top edible commodities made using soybeans. Producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because there is a tendency for the pods to shatter upon reaching maturity.

===Nutrition===
{{further|Soy protein}}
{{nutritionalvalue
| name=Soybean, mature seeds, raw
| water=8.54 g
| cholesterol=0 mg
| kJ=1866
| protein=36.49 g
| fat=19.94 g
| satfat=2.884 g
| monofat = 4.404 g
| polyfat = 11.255 g
| omega3fat=1.330 g
| omega6fat=9.925 g
| carbs=30.16 g
| fiber=9.3 g
| sugars=7.33 g
| calcium_mg=277
| copper_mg = 1.658
| iron_mg=15.7
| magnesium_mg=280
| phosphorus_mg=704
| potassium_mg=1797
| sodium_mg=2
| manganese_mg=2.517
| zinc_mg=4.89
| vitC_mg=6.0
| thiamin_mg=0.874
| riboflavin_mg=0.87
| niacin_mg=1.623
| pantothenic_mg=0.793
| vitB6_mg=0.377
| folate_ug=375
| choline_mg=115.9
| vitA_ug=1
| vitE_mg=0.85
| vitK_ug=47
<!-- amino acids -->
| tryptophan=0.591 g
| threonine=1.766 g
| isoleucine=1.971 g
| leucine=3.309 g
| lysine=2.706 g
| methionine=0.547 g
| cystine=0.655 g
| phenylalanine=2.122 g
| tyrosine=1.539 g
| valine=2.029 g
| arginine=3.153 g
| histidine=1.097 g
| alanine=1.915 g
| aspartic acid=5.112 g
| glutamic acid=7.874 g
| glycine=1.880 g
| proline=2.379 g
| serine=2.357 g
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/174270/nutrients Link to USDA FoodData Central Entry]
}}

A 100-gram reference quantity of raw soybeans supplies {{convert|1866|kJ|kcal|abbr=off}} of [[food energy]] and are 9% water, 30% [[carbohydrate]]s, 20% total [[fat]] and 36% [[protein]].
[[Peanut]]s are the only [[legume]]s with a higher fat content (48%) and calorie count (2,385 kJ). They contain less carbohydrates (21%), protein (25%) and dietary fiber (9%).

Soybeans are a rich source of [[essential nutrient]]s, providing in a 100-gram serving (raw, for reference) high contents of the [[Daily Value]] (DV) especially for protein (36% DV), [[dietary fiber]] (37%), [[iron]] (121%), [[manganese]] (120%), [[phosphorus]] (101%) and several [[B&nbsp;vitamins]], including [[folate]] (94%) (table). High contents also exist for [[vitamin&nbsp;K]], [[magnesium]], [[zinc]] and [[potassium]].

For human consumption, soybeans must be processed prior to consumption–either by cooking, roasting, or fermenting–to destroy the [[trypsin inhibitor]]s ([[serine protease inhibitor]]s).<ref>{{Cite journal |title=Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals |journal=Nigerian Food Journal |last1=Adeyemo |first1=S.M. |issue=2 |volume=31 |pages=84–90 |last2=Onilude |first2=A.A. |publisher=[[Elsevier]] |year=2013|doi=10.1016/S0189-7241(15)30080-1 |doi-access=free }}</ref> Raw soybeans, including the immature green form, are toxic to all [[monogastric]] animals.<ref>{{cite book |author1=Circle, Sidney Joseph |author2=Smith, Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing |location=Westport, CT |year=1972 |pages=104, 163 |isbn=978-0-87055-111-6}}</ref>

====Protein====
{{further|Complete protein|Protein quality|Soy protein}}
Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as [[tofu]], [[soy milk]] and [[textured vegetable protein]] (soy flour) to be made.  [[Soy protein]] is essentially identical to the protein of other [[legume]] seeds and [[pulse (legume)|pulse]]s.<ref>{{cite journal |last1=Derbyshire |first1=E. |last2=Wright |first2=D.J. |last3=Boulter |first3=D. |title=Legumin and Vicilin, Storage Proteins of Legume Seeds |journal=[[Phytochemistry (journal)|Phytochemistry]] |volume=15 |issue=1 |pages=3–24 |year=1976 |doi=10.1016/S0031-9422(00)89046-9|bibcode=1976PChem..15....3D }}</ref><ref>{{cite journal |pmid=16748534 |pmc=1274878 |year=1949 |last1=Danielsson |first1=C.E. |title=Seed Globulins of the Gramineae and Leguminosae |volume=44 |issue=4 |pages=387–400 |journal=The Biochemical Journal |doi=10.1042/bj0440387 }}</ref>

Soy is a good source of protein for vegetarians and [[Veganism|vegans]] or for people who want to reduce the amount of meat they eat, according to the [[Food and Drug Administration (United States)|US Food and Drug Administration]]:<ref name="fda-chd">{{Cite web |url=https://www.gpo.gov/fdsys/pkg/FR-1999-10-26/pdf/99-27693.pdf |title=Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease; Docket No. 98P–0683 |publisher=US Food and Drug Administration; Federal Register, Vol. 64, No. 206 |location=Washington, DC |date=26 October 1999}}</ref>

{{Blockquote|Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.}}

Although soybeans have high protein content, soybeans also contain high levels of [[Protease inhibitor (biology)|protease inhibitors]], which can prevent digestion.<ref name="pmid16001874">{{cite journal |vauthors=Gilani GS, Cockell KA, Sepehr E |title=Effects of antinutritional factors on protein digestibility and amino acid availability in foods |journal=[[Journal of AOAC International]] |volume=88 |issue=3 |pages=967–987 |year=2005 |doi=10.1093/jaoac/88.3.967 |url=https://www.researchgate.net/publication/7742226 |pmid=16001874 |doi-access=free }}</ref> Protease inhibitors are reduced by cooking soybeans, and are present in low levels in soy products such as [[tofu]] and [[soy milk]].<ref name="pmid16001874" />

The [[PDCAAS|Protein Digestibility Corrected Amino Acid Score]] (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and [[casein]] for human growth and health. Soybean protein isolate has a [[biological value]] of 74, whole soybeans 96, soybean milk 91, and eggs 97.<ref name="1991Report">{{cite book|title=Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation|publisher=Food and Agriculture Organization of the United Nations (Food and Nutrition Paper No. 51)|location=Bethesda, MD |year=1989|isbn=978-92-5-103097-4}}</ref>

[[File:Graded Seed.jpg|upright=0.9|thumb|Graded seed]]
All [[spermatophytes]], except for the family of grasses and cereals ([[Poaceae]]), contain 7S (vicilin) and 11S (legumin) soy protein-like globulin storage proteins; or only one of these [[globulin]] proteins. S denotes [[Svedberg]], sedimentation coefficients. Oats and rice are anomalous in that they also contain a majority of soybean-like protein.<ref name="Seed Proteins 1999">Seed Proteins; Peter R. Shewery and Rod Casey (Eds) 1999. Kluwer Academic Publishers, Dordrecht, The Netherlands</ref> Cocoa, for example, contains the 7S globulin, which contributes to cocoa/chocolate taste and aroma,<ref>{{cite web |url=http://openagricola.nal.usda.gov/Record/IND44131228 |title=Subunit structure of the vicilin-like globular storage... |work=usda.gov  |archive-url=https://web.archive.org/web/20150707233616/http://openagricola.nal.usda.gov/Record/IND44131228 |archive-date=July 7, 2015 }}</ref><ref>{{cite web |url=http://openagricola.nal.usda.gov/Record/IND20412524 |title=Cocoa-specific aroma precursors are generated by proteolytic... |work=usda.gov  |archive-url=https://web.archive.org/web/20150707234934/http://openagricola.nal.usda.gov/Record/IND20412524 |archive-date=July 7, 2015 }}</ref><ref>{{Cite web |last=Barringer |first=Sheryl |date=February 3, 2010 |url=http://library.osu.edu/assets/Uploads/ScienceCafe/Barringer020310.pdf |title=The Chemistry of Chocolate Flavor |website=[[Ohio State University]] |access-date=August 24, 2013 |archive-date=March 24, 2012 |archive-url=https://web.archive.org/web/20120324131437/http://library.osu.edu/assets/Uploads/ScienceCafe/Barringer020310.pdf |quote=Two proteases: aspartic endopeptidase and serine carboxy-(exo)peptidase on vicilin (7S)-class globulin storage proteins.}}</ref> whereas coffee beans (coffee grounds) contain the 11S globulin responsible for coffee's aroma and flavor.<ref>{{cite journal |title=Comparative Proteomical Analysis of Zygotic Embryo and Endosperm from ''Coffea arabica'' Seeds |first1=Lívia L. |last1=Koshino |first2=Clarissa P. |last2=Gomes |first3=Luciano P. |last3=Silva |first4=Mirian T.S. |last4=Eira |first5=Carlos |last5=Bloch Jr. |first6=Octávio L. |last6=Franco |first7=Ângela |last7=Mehta |date=November 26, 2008 |journal=[[J. Agric. Food Chem.]] |volume=56 |issue=22 |pages=10922–26 |doi=10.1021/jf801734m |pmid=18959416 |bibcode=2008JAFC...5610922K |url=http://www.alice.cnptia.embrapa.br/alice/handle/doc/190361}}</ref><ref>{{cite journal |first1=Lívia L. |last1=Koshino |first2=Clarissa P. |last2=Gomes |first3=Luciano P. |last3=Silva |first4=Mirian T. S. |last4=Eira |first5=Carlos Jr. |last5=Bloch |first6=Octávio L. |last6=Franco |first7=Ângela |last7=Mehta |date=November 26, 2008 |title=Comparative Proteomical Analysis of Zygotic Embryo and Endosperm from Coffea arabica Seeds |journal=[[Journal of Agricultural and Food Chemistry]] |volume=56 |issue=22 |pages=10922–10926 |url=http://www.alice.cnptia.embrapa.br/bitstream/doc/880533/1/Comparativeproteomical.pdf |access-date=August 24, 2013 |archive-url=https://web.archive.org/web/20131203144038/http://www.alice.cnptia.embrapa.br/bitstream/doc/880533/1/Comparativeproteomical.pdf |archive-date=December 3, 2013  |doi=10.1021/jf801734m |pmid=18959416 |bibcode=2008JAFC...5610922K }}</ref>

Vicilin and legumin proteins belong to the [[cupin superfamily]], a large family of functionally diverse proteins that have a common origin and whose evolution can be followed from bacteria to eukaryotes including animals and higher plants.<ref>{{cite journal |title=Evolution of seed storage globulins and cupin superfamily |doi=10.1134/S0026893311030162 |volume=45 |issue=4 |journal=[[Molecular Biology (journal)|Molecular Biology]] |pages=529–35 |year=2011 |last1=Shutov |first1=A.D. |pmid=21954589 |s2cid=26111362 }}</ref>

2S [[albumins]] form a major group of homologous storage proteins in many [[dicot]] species and in some [[monocots]] but not in grasses (cereals).<ref name="ReferenceA">{{cite journal |last1=Youle |first1=RJ |last2=Huang |first2=AHC |year=1981 |title=Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseed of diverse species |journal=[[American Journal of Botany]] |volume=68 |issue=1 |pages=44–48 |doi=10.2307/2442990 |jstor=2442990 }}</ref> Soybeans contain a small but significant 2S storage protein.<ref>{{cite journal |pmc=2570561 |pmid=18949071 |doi= 10.2174/1874091X00802010016  |doi-access=free|volume=2 |title=2S Albumin Storage Proteins: What Makes them Food Allergens? |year=2008 |journal=[[Open Biochemistry Journal]] |pages=16–28 |last1=Moreno |first1=FJ |last2=Clemente |first2=A}}</ref><ref name="Seber-et-al-2012">{{cite journal |pmc=3326064 |pmid=22514740 |doi=10.1371/journal.pone.0035409 |volume=7 |issue=4 |title=Scalable purification and characterization of the anticancer lunasin peptide from soybean |year=2012 |journal=[[PLOS ONE]] |pages=e35409 |last1=Seber |first1=LE |last2=Barnett |first2=BW |last3=McConnell |first3=EJ |bibcode=2012PLoSO...735409S |doi-access=free }}</ref><ref>{{Cite web |url=https://www.sciencedaily.com/releases/2009/12/091202153946.htm |title=Soy peptide lunasin has anti-cancer, anti-inflammatory properties |website=ScienceDaily}}</ref> 2S albumin are grouped in the [[prolamin]] superfamily.<ref>{{cite web |url=http://www.meduniwien.ac.at/allergens/allfam/factsheet.php?allfam_id=AF050 |title=AllFam – AllFam Allergen Family Factsheet |work=meduniwien.ac.at  |archive-url=https://web.archive.org/web/20160304045912/http://www.meduniwien.ac.at/allergens/allfam/factsheet.php?allfam_id=AF050 |archive-date=March 4, 2016 }}</ref> Other allergenic proteins included in this 'superfamily' are the non-specific [[plant lipid transfer proteins]], [[alpha amylase inhibitor]], [[trypsin inhibitors]], and prolamin storage proteins of cereals and grasses.<ref name="Seed Proteins 1999" />

[[Peanut]]s, for instance, contain 20% 2S albumin but only 6% 7S globulin and 74% 11S.<ref name="ReferenceA" /> It is the high 2S albumin and low 7S globulin that is responsible for the relatively low lysine content of peanut protein compared to soy protein.

====Carbohydrates====
The principal soluble [[carbohydrate]]s of mature soybeans are the disaccharide [[sucrose]] (range 2.5–8.2%), the trisaccharide [[raffinose]] (0.1–1.0%) composed of one sucrose molecule connected to one molecule of [[galactose]], and the tetrasaccharide [[stachyose]] (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose.{{Citation needed|date=December 2019|reason=removed citation associated with a predatory publisher}}  While the [[oligosaccharide]]s raffinose and stachyose protect the viability of the soybean seed from desiccation (see above section on physical characteristics) they are not digestible sugars, so contribute to [[flatulence]] and abdominal discomfort in humans and other [[monogastric]] animals, comparable to the disaccharide [[trehalose]]. Undigested oligosaccharides are broken down in the intestine by native microbes, producing gases such as [[carbon dioxide]], [[hydrogen]], and [[methane]].

Since soluble soy carbohydrates are found in the [[soy whey|whey]] and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous [[Bifidobacterium|bifidobacteria]] in the colon against putrefactive bacteria.

The insoluble carbohydrates in soybeans consist of the complex polysaccharides [[cellulose]], [[hemicellulose]], and [[pectin]]. The majority of soybean carbohydrates can be classed as belonging to [[dietary fiber]].

====Fats====
Raw soybeans are 20% fat, including [[saturated fat]] (3%), [[monounsaturated fat]] (4%) and polyunsaturated fat, mainly as [[linoleic acid]] (table).

Within [[soybean oil]] or the [[lipid]] portion of the seed is contained four [[phytosterol]]s: [[stigmasterol]], [[sitosterol]], [[campesterol]], and [[brassicasterol]] accounting for about 2.5% of the lipid fraction; and which can be converted into [[steroid hormone]]s.{{Citation needed|date=December 2019|reason=removed citation associated with a predatory publisher}}  Additionally soybeans are a rich source of [[sphingolipid]]s.<ref>{{cite journal |title=Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition |first1=Hubert |last1=Vesper |first2=Eva-Maria |last2=Schmelz |first3=Mariana N. |last3=Nikolova-Karakashian |first4=Dirck L. |last4=Dillehay |first5=Daniel V. |last5=Lynch |first6=Alfred H. |last6=Merrill |date=July 1, 1999 |journal=[[Journal of Nutrition]] |volume=129 |issue=7 |pages=1239–50 |pmid=10395583 |doi=10.1093/jn/129.7.1239 |doi-access=free}}</ref>

====Other constituents====
Soy contains [[isoflavone]]s—[[polyphenol]]ic compounds, produced by legumes including peanuts and [[chickpea]]s. Isoflavones are closely related to [[flavonoid]]s found in other plants, vegetables and flowers.<ref name=lpi/>

Soy contains the [[phytoestrogen]] [[coumestans]], also are found in beans and split-peas, with the best sources being alfalfa, clover, and soybean sprouts. [[Coumestrol]], an isoflavone [[coumarin]] derivative, is the only coumestan in foods.<ref>{{cite journal |pmid=11823590 |date=February 2002 |last1=De Kleijn |first1=M.J. |last2=Van Der Schouw |first2=Y.T. |last3=Wilson |first3=P.W. |last4=Grobbee |first4=D.E. |last5=Jacques |first5=P.F. |title=Dietary Intake of Phytoestrogens is Associated With a Favorable Metabolic Cardiovascular Risk Profile in Postmenopausal U.S. Women: The Framingham Study |volume=132 |issue=2 |pages=276–82 | journal=The Journal of Nutrition |doi=10.1093/jn/132.2.276 |doi-access=free }}</ref><ref>{{cite journal |pages=S31–S38 |doi=10.1079/BJN2002794 |pmid=12725654 |title=Phyto-oestrogen Database of Foods and Average Intake in Finland |date=June 2003 |last1=Valsta |first1=L.M. |last2=Kilkkinen |first2=A. |last3=Mazur |first3=W. |last4=Nurmi |first4=T. |last5=Lampi |first5=A-M. |last6=Ovaskainen |first6=M-L. |last7=Korhonen |first7=T. |last8=Adlercreutz |first8=H. |last9=Pietinen |first9=P. |journal=[[British Journal of Nutrition]] |volume=89 |issue=5 |s2cid=14175754 |doi-access=free }}</ref>

[[Saponins]], a class of natural [[surfactants]] (soaps), are sterols that are present in small amounts in various [[whole food|plant foods]], including soybeans, other [[legume]]s, and cereals, such as oats.<ref name="Hu">{{cite journal |last1=Hu |first1=Chengshen |last2=Wong |first2=Wing-Tak |last3=Wu |first3=Runyu |last4=Lai |first4=Wing-Fu |title=Biochemistry and use of soybean isoflavones in functional food development |journal=[[Critical Reviews in Food Science and Nutrition]] |date=5 July 2019 |volume=60 |issue=12 |doi=10.1080/10408398.2019.1630598 |pages=2098–2112 |pmid=31272191 |s2cid=195806006 |hdl=10397/101521 |hdl-access=free }}</ref><ref>{{cite journal |pmid=25286183 |pmc=4266039 |year=2014 |last1=Moses |first1=T |title=Metabolic and functional diversity of saponins, biosynthetic intermediates and semi-synthetic derivatives |journal=[[Critical Reviews in Biochemistry and Molecular Biology]] |volume=49 |issue=6 |pages=439–62 |last2=Papadopoulou |first2=K.K. |last3=Osbourn |first3=A |author-link3=Anne Osbourn |doi=10.3109/10409238.2014.953628}}</ref>

===Comparison to other major staple foods===
The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form on a [[Dry matter#Dry matter basis|dry weight basis]] to account for their different water contents. Raw soybeans, however, are not edible and cannot be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the processing and the method of cooking: boiling, frying, roasting, baking, etc.
{{Comparison of major staple foods}}

===Soybean oil===
{{Main|Soybean oil}}
Soybean seed contains 18–19% oil.<ref name=":0" /> To extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes, and solvent-extracted with commercial hexane.<ref>{{cite journal | last1=Friedrich | first1=John | last2=Gary | first2=R | title=Characterization of soybean oil extracted by supercritical carbon dioxide and hexane. | url=https://pubs.acs.org/doi/10.1021/jf00109a044 | journal=[[Journal of Agricultural and Food Chemistry]]| year=1982 | volume=30 | issue=1 | pages=192–193 | doi=10.1021/jf00109a044 | bibcode=1982JAFC...30..192F }}</ref> The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil," or end up in a wide variety of processed foods.

===Soybean meal===
{{Main|Soybean meal}}
[[Soybean meal]], or soymeal, is the material remaining after solvent extraction of oil from soybean flakes, with a 50% [[soy protein]] content. The meal is 'toasted' (a [[misnomer]] because the heat treatment is with moist steam) and ground in a [[hammer mill]]. Ninety-seven percent of soybean meal production globally is used as livestock feed.<ref name=":0">{{Cite web|title = Livestock's long shadow: environmental issues and options|url = http://www.fao.org/docrep/010/a0701e/a0701e00.HTM|website = www.fao.org|access-date = 2016-01-15}}</ref> Soybean meal is also used in some [[dog food]]s.<ref name="Lusas">{{cite journal|first1 = Edmund W.|last1 = Lusas|first2 = Mian N.|last2 = Riaz|year = 1995|url = http://jn.nutrition.org/content/125/3_Suppl/573S.full.pdf|title = Soy Protein Products: Processing and Use|journal=[[Journal of Nutrition]]|volume = 125|issue = 125|pages = 573S–80S|doi = 10.1093/jn/125.3_Suppl.573S|doi-broken-date = November 1, 2024|pmid = 7884536|access-date = January 20, 2013|archive-url = https://web.archive.org/web/20121207023240/http://jn.nutrition.org/content/125/3_Suppl/573S.full.pdf|archive-date = December 7, 2012}}</ref>

===Livestock feed===
One of the major uses of soybeans globally is as livestock feed, predominantly in the form of soybean meal. In the European Union, for example, though it does not make up most of the weight of livestock [[Animal feed|feed]], soybean meal provides around 60% of the protein fed to livestock.<ref>{{Cite web|title=Soybean meal {{!}} Feedipedia|url=https://www.feedipedia.org/node/674|website=www.feedipedia.org|access-date=2020-05-17}}</ref> In the United States, 70 percent of soybean production is used for animal feed, with poultry being the number one livestock sector of soybean consumption.<ref>{{cite web | url=https://www.usda.gov/sites/default/files/documents/coexistence-soybeans-factsheet.pdf | title=USDA Coexistence Fact Sheet Soybeans | author=<!--Not stated--> | date=Feb 12, 2015 | website=www.usda.gov | access-date=Jan 11, 2023  }}</ref> [[Vernal grass|Spring grasses]] are rich in omega-3 fatty acids, whereas soy is predominantly omega-6. The soybean hulls, which mainly consist of the outer coats of the beans removed before oil extraction, can also be fed to livestock and whole soybean seeds after processing.<ref>Heuzé V., Thiollet H., Tran G., Lessire M., Lebas F., 2017. Soybean hulls. Feedipedia, a program by INRA, CIRAD, AFZ, and FAO. https://www.feedipedia.org/node/719</ref><ref>Heuzé V., Tran G., Nozière P., Lessire M., Lebas F., 2017. Soybean seeds. Feedipedia, a program by INRA, CIRAD, AFZ, and FAO. https://www.feedipedia.org/node/42 Last updated on July 4, 2017, 10:37</ref>

===Food for human consumption===
[[File:Tempeh 003.jpg|thumb|[[Tempeh]]]]
In addition to their use in livestock feed, soybean products are widely used for human consumption. Common soybean products include [[soy sauce]], [[soy milk]], [[tofu]], [[#Meal|soy meal]], [[#Flour|soy flour]], [[textured vegetable protein]] (TVP), [[soy curls]], [[tempeh]], soy [[lecithin]] and [[#Oil|soybean oil]]. Soybeans may also be eaten with minimal processing, for example, in the Japanese food {{Nihongo|''[[edamame]]''|枝豆|edamame}}, in which immature soybeans are boiled whole in their pods and served with [[edible salt|salt]].

[[File:Aesthetic meal maker of Salem.jpg|thumb|Soy chunks]]
[[File:Soybeans 01.jpg|thumb|Beans for sale at a [[supermarket]] in [[China]]]]
[[File:Bhatmaas.jpg|upright=0.9|thumb|[[Bhatmaas]] – [[Nepal]]i fried soybeans]]

In China, Japan, Vietnam and [[Korea]], soybean and soybean products are a standard part of the diet.<ref>{{cite journal | last1=Lindsay | first1=Shirley | last2=Lora | first2=G | title=Considering soy | url=https://www.nwhjournal.org/article/S1091-5923(15)30123-0/abstract | journal=Nursing for Women's Health| volume=2 | issue=1 | pages=41–44 }}</ref> [[Tofu]] (豆腐 ''dòufu'') is thought to have originated in China, along with [[soy sauce]] and several varieties of [[soybean paste]] used as seasonings.{{citation needed|date=October 2013}} Japanese foods made from soya include ''[[miso]]'' ({{Lang|ja|味噌}}), ''[[nattō]]'' ({{Lang|ja|納豆}}), ''[[kinako]]'' ({{Lang|ja|黄粉}}) and ''edamame'' ({{Lang|ja|枝豆}}), as well as products made with tofu such as [[atsuage]] and [[aburaage]]. In China, whole dried soybeans are sold in supermarkets and used to cook various dishes, usually after rehydration by soaking in water; they find their use in soup or as a savory dish. In [[Korean cuisine]], soybean sprouts ({{ill|콩나물|ko|vertical-align=sup}} ''[[kongnamul]]'') are used in a variety of dishes, and soybeans are the base ingredient in ''[[doenjang]]'', ''[[cheonggukjang]]'' and [[Kanjang|''ganjang'']]. In Vietnam, soybeans are used to make soybean paste (''[[tương]]'') in the North with the most popular products are ''tương Bần'', ''tương Nam Đàn'', ''tương Cự Đà'' as a garnish for ''[[phở]]'' and ''[[gỏi cuốn]]'' dishes, as well as tofu ({{Lang|vi|đậu hũ}} or {{Lang|vi|đậu phụ}} or {{Lang|vi|tàu hũ}}), soy sauce ({{Lang|vi|nước tương}}), soy milk ({{Lang|vi|nước đậu}} in the North or {{Lang|vi|sữa đậu nành}} in the South), and {{Lang|vi|đậu hũ nước đường}} (tofu sweet soup).

====Flour====<!--[[:Soy flour]] redirects here-->
{{Commons category|Soy powder|Soybean flour}} <!--Anticipate future spin-off of separate article-->

Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize [[denaturation (biochemistry)|denaturation]] of the protein to retain a high [[protein dispersibility index]], for uses such as [[food extrusion]] of [[textured vegetable protein]].<ref>{{cite journal | last1=Shao | first1=Suquin | title=Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread. | journal=Journal of Functional Foods| year=2009 | volume=1 | issue=1 | pages=119–127 | doi=10.1016/j.jff.2008.09.013 | doi-access=free }}</ref> It is the starting material for soy concentrate and protein isolate production.

Soy flour can also be made by roasting the soybean, removing the coat (hull), and grinding it into flour. Soy flour is manufactured with different fat levels.{{sfn|Lim|2012|p=637}} Alternatively, raw soy flour omits the roasting step.
* Defatted soy flour is obtained from [[solvent]] [[extraction (chemistry)|extracted]] flakes and contains less than 1% oil.{{sfn|Lim|2012|p=637}}
* "Natural or full-fat soy flour is made from unextracted, dehulled beans and contains about 18% to 20% oil."{{sfn|Lim|2012|p=637}} Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual [[hammer mill]]. Full-fat soy flour has a lower protein concentration than defatted flour. Extruded full-fat soy flour, ground in an Alpine mill, can replace/extend eggs in baking and cooking.<ref>{{cite journal | doi=10.1007/BF02664977 | volume=41 | issue=9 | title=Production and nutritional evaluation of extrusion-cooked full-fat soybean flour | journal=[[Journal of the American Oil Chemists' Society]]| pages=607–14 | year=1964 | last1 = Mustakas | first1 = G.C.| s2cid=84967811 }}</ref><ref>{{cite book|title=World Protein Resources|year=1966|volume=57|pages=101–11|doi=10.1021/ba-1966-0057.ch008|chapter = Full-Fat Soybean Flours by Continuous Extrusion Cooking|series = Advances in Chemistry|last1 = Mustakas|first1 = GUS C.|last2=Griffin|first2=Edward L.|last3=Sohns|first3=Virgil E.|isbn=978-0-8412-0058-6}}</ref> Full-fat soy flour is a component of the famous [[Cornell bread]] recipe.<ref>{{cite web |url=http://cornell-classic.univcomm.cornell.edu/search/?tab=facts&id=188 |title=Cornell Bread |website=Cornell University |date=May 9, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150509122617/http://cornell-classic.univcomm.cornell.edu/search/?tab=facts&id=188 |archive-date=May 9, 2015 }}</ref><ref>{{cite web|url=http://www.motherearthnews.com/real-food/whole-wheat-bread-mccays-miracle-loaf-zmaz81sozhun.aspx|title=Whole Wheat Bread Recipe: McCay's Miracle Loaf – Real Food |date=September 1981 |publisher=Mother Earth News}}</ref><ref>{{Cite web|url=https://www.chicagotribune.com/1987/05/21/cornell-bread-a-heavyweight-when-it-comes-to-nutrition-and-fiber/|title=Cornell Bread A Heavyweight When It Comes To Nutrition And Fiber|website=[[Chicago Tribune]] |date=May 21, 1987 }}</ref>
* Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.{{sfn|Lim|2012|p=637}}
* High-fat soy flour can also be produced by adding back soybean oil to defatted flour, usually at 15%.<ref>{{Cite web|url=https://www.fao.org/3/t0532e/t0532e05.htm|title=Technology of production of edible flours and protein products from soybeans. Chapter 4.|website=www.fao.org}}</ref>

[[Soy lecithin]] can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.{{sfn|Lim|2012|p=637}}

Soy flour has 50% protein and 5% fiber.<!--Lim (2012) doesn't mention whether % is mass or volume.--> It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than [[wheat flour]].<!--Lim (2012) doesn't mention if the flour is enriched or not--> It does not contain [[gluten]].{{sfn|Lim|2012|p=637}} As a result, [[yeast]]-raised [[bread]]s made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents [[staling]] in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.{{sfn|Lim|2012|p=637}}

Soy grits are similar to soy flour, except the soybeans have been toasted and cracked into coarse pieces.

''[[Kinako]]'' is a soy flour used in [[Japanese cuisine]].

{{resize|''Section reference'': {{harvtxt|Smith|Circle|1972|p=442|note=Reference for soy flour section}}}}

{{anchor|Soy-based infant formula}}

====Soy-based infant formula====
Soy-based [[infant formula]] (SBIF) is sometimes given to infants who are not being strictly breastfed; it can be useful for infants who are either allergic to pasteurized cow milk proteins or who are being fed a [[Veganism|vegan]] diet. It is sold in powdered, ready-to-feed, and concentrated liquid forms.

Some reviews have expressed the opinion that more research is needed to determine what effect the phytoestrogens in soybeans may have on infants.<ref>{{cite journal |pmid=14599051 |year=2003 |last1=Miniello |first1=VL |last2=Moro |first2=GE |last3=Tarantino |first3=M |last4=Natile |first4=M |last5=Granieri |first5=L |last6=Armenio |first6=L |title=Soy-based Formulas and Phyto-oestrogens: A Safety Profile |volume=91 |issue=441 |pages=93–100 |journal=[[Acta Paediatrica]]|doi=10.1111/j.1651-2227.2003.tb00655.x|s2cid=25762109 }}</ref> Diverse studies have concluded there are no adverse effects in human growth, development, or reproduction as a result of the consumption of soy-based infant formula.<ref>{{cite journal |pages=191–96 |doi=10.1515/JPEM.2004.17.2.191 |title=Soy Protein Formulas in Children: No Hormonal Effects in Long-term Feeding |year=2004 |last1=Giampietro |first1=P.G. |last2=Bruno |first2=G. |last3=Furcolo |first3=G. |last4=Casati |first4=A. |last5=Brunetti |first5=E. |last6=Spadoni |first6=G.L. |last7=Galli |first7=E. |journal=Journal of Pediatric Endocrinology and Metabolism|volume=17 |issue=2 |pmid=15055353|s2cid=43304969 }}</ref><ref>{{cite journal |pages=807–14 |doi=10.1001/jama.286.7.807 |title=Exposure to Soy-Based Formula in Infancy and Endocrinological and Reproductive Outcomes in Young Adulthood |year=2001 |last1=Strom |first1=B.L. |journal=JAMA: The Journal of the American Medical Association |volume=286 |issue=7 |pmid=11497534 |last2=Schinnar |first2=R |last3=Ziegler |first3=EE |last4=Barnhart |first4=KT |last5=Sammel |first5=MD |last6=MacOnes |first6=GA |last7=Stallings |first7=VA |last8=Drulis |first8=JM |last9=Nelson |first9=SE|doi-access=free }}</ref><ref name=Nutri>{{cite journal |first1=Russell J. |last1=Merritt |first2=Belinda H. |last2=Jenks |title=Safety of Soy-Based Infant Formulas Containing Isoflavones: The Clinical Evidence |journal=The Journal of Nutrition|pmid=15113975 |year=2004 |volume=134 |issue=5 |pages=1220S–24S|doi=10.1093/jn/134.5.1220S |doi-access=free }}</ref> One of these studies, published in the ''[[Journal of Nutrition]]'',<ref name=Nutri /> concludes that there are:

<blockquote>... no clinical concerns with respect to nutritional adequacy, sexual development, neurobehavioral development, immune development, or thyroid disease. SBIFs provide complete nutrition that adequately supports normal infant growth and development. FDA has accepted SBIFs as safe for use as the sole source of nutrition.</blockquote>

====Meat and dairy alternatives and extenders====
[[File:JapaneseSoybeanMeat.jpg|thumb|Japanese soybean meat]]
[[File:Chives Cream Sheese.jpg|thumb|[[Cream cheese]] alternative with [[chives]]|alt=Package of a soy-based [[cream cheese]] alternative with [[chives]]]]
Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many [[dairy product]] substitutes (e.g., [[soy milk]], [[margarine]], soy ice cream, [[soy yogurt]], [[soy cheese]], and soy cream cheese) and meat alternatives (e.g. [[veggie burgers]]). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible [[calcium]]. Many manufacturers of soy milk sell calcium-enriched products, as well.

Soy products also are used as a low-cost substitute for meat and poultry products.<ref>{{cite book |author=Hoogenkamp, Henk W. |title=Soy Protein and Formulated Meat Products |publisher=CABI Publishing |location=Wallingford, Oxon|year=2005 |page=14 |isbn=978-0-85199-864-0|url=https://books.google.com/books?id=IRIRBOd_oTcC&q=soy+protein |access-date=February 18, 2012}}</ref><ref>{{cite book |last=Endres|first=Joseph G.|title=Soy Protein Products |publisher=AOCS Publishing |location=Champaign-Urbana, IL |year=2001 |pages=43–44 |isbn=978-1-893997-27-1 |url=https://books.google.com/books?id=3RNa1vS0sZYC&q=Soy+Protein+Products++endres&pg=PA15 |access-date=February 18, 2012}}</ref> Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. The extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute [[textured vegetable protein]] has been used for more than 50&nbsp;years as a way of inexpensively extending [[ground beef]] without reducing its nutritional value.<ref name=Riaz2006 /><ref>{{cite book |last1=Circle|first1=Sidney Joseph|last2=Smith|first2=Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing |location=Westport, CT|year=1972 |pages=7, 350 |isbn=978-0-87055-111-6|url=https://books.google.com/books?id=A3NRAAAAMAAJ&q=without+reducing+its+nutritional+value |access-date=February 18, 2012}}</ref><ref>{{cite book |last=Liu|first=KeShun |title=Soybeans: Chemistry, Technology, and Utilization |publisher=Aspen Publishers |location=Gaithersburg, MD |year=1997 |page= 69|isbn=978-0-8342-1299-2 |url= https://books.google.com/books?id=Plmi4WfHos4C&q=reducing+nutritional+value|access-date=February 18, 2012}}</ref>

====Soy nut butter====
The soybean is used to make a product called soy [[nut butter]] which is similar in texture to peanut butter.<ref>{{cite web | url=http://www.soyfoods.org/soy-products/soy-fact-sheets/soy-nut-butter-fact-sheet | title=Soy fact sheets: soy nut butter | publisher=Soyfoods Association of North America, Washington, DC | date=2016 | access-date=1 November 2016 | archive-date=January 31, 2018 | archive-url=https://web.archive.org/web/20180131081150/http://www.soyfoods.org/soy-products/soy-fact-sheets/soy-nut-butter-fact-sheet  }}</ref>

==== Sweetened soybean ====
Sweet-boiled beans are popular in Japan and Korea, and the sweet-boiled soybeans are called "Daizu no {{interlanguage link|Nimame|ja|煮豆}}" in Japan and Kongjorim ({{langx|ko|콩조림}}) in Korea. Sweet-boiled beans are even used in sweetened buns, especially in {{interlanguage link|Mame Pan|ja|豆パン}}.

The boiled and pasted edamame, called {{interlanguage link|Zunda|ja|ずんだ}}, is used as one of the [[Sweet bean paste]]s in [[Wagashi|Japanese confections]].

==== Coffee substitute ====
Roasted and ground soybeans can be a caffeine-free substitute for [[coffee]]. After the soybeans are roasted and ground, they look similar to regular coffee beans or can be used as a powder similar to instant coffee, with the aroma and flavor of roasted soybeans.<ref>{{cite book|url=https://books.google.com/books?id=YIP-szICnhIC|title=History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013); see page 254|author=William Shurtleff, Akiko Aoyagi|publisher=Soyinfo Center|year=2013|isbn=978-1-928914-57-0}}</ref>

===Other products===
[[File:Display of soybean wax candle in Texas store.jpg|thumb|[[Texas]]|alt=Display of soybean wax candle in Texas store]]
Soybeans with black hulls are used in Chinese fermented black beans, ''[[douchi]]'', not to be confused with [[black turtle bean]]s.

Soybeans are also used in industrial products, including oils, soap, cosmetics, [[resin]]s, plastics, inks, crayons, [[solvent]]s, and clothing. Soybean oil is the primary source of [[biodiesel]] in the United States, accounting for 80% of domestic biodiesel production.<ref>{{cite web|title=Sustainability Fact Sheet|publisher=National Biodiesel Board|date=April 2008|url=http://biodiesel.org/resources/sustainability/pdfs/SustainabilityFactSheet.pdf|access-date=February 18, 2012|archive-date=May 28, 2008|archive-url=https://wayback.archive-it.org/all/20080528055311/http://biodiesel.org/resources/sustainability/pdfs/SustainabilityFactSheet.pdf|url-status=dead}}</ref> Soybeans have also been used since 2001 as fermenting stock in the manufacture of a brand of [[vodka]].<ref>{{cite web|url=http://www.martinimuse.com/vodka_brands_and_types.shtml|title=How Vodka is Made|publisher=Martini Muse|access-date=February 18, 2012}}</ref> In 1936, Ford Motor Company developed a method where soybeans and fibers were rolled together producing a soup which was then pressed into various parts for their cars, from the distributor cap to knobs on the dashboard. Ford also informed in public relation releases that in 1935 over five million acres (20,000&nbsp;km{{sup|2}}) was dedicated to growing soybeans in the United States.<ref name="PM Apr 1936">{{cite journal |title=Soy Bean Soup is Pressed into Auto Parts |journal=[[Popular Mechanics]]|volume=64 |issue=4 |page=513 |date=April 1936 |url=https://books.google.com/books?id=lNsDAAAAMBAJ&pg=PA513 }}</ref>

===Potential health benefits===
<!-- Note to editors: if you rewrite this article to claim that studies have shown soy to have harmful levels of estrogen, make sure those studies actually examined soy beans and soy-based foods, and not some sort of phytoestrogen concentrate. -->

===Reducing risk of cancer===
According to the [[American Cancer Society]], "There is growing evidence that eating traditional soy foods such as tofu may lower the risk of cancers of the breast, prostate, or endometrium (lining of the uterus), and there is some evidence it may lower the risk of certain other cancers." There is insufficient research to indicate whether taking soy [[dietary supplement]]s (e.g., as a pill or capsule) has any effect on health or cancer risk.<ref>{{cite web|url=http://blogs.cancer.org/expertvoices/2012/08/02/the-bottom-line-on-soy-and-breast-cancer-risk/ |title=How Your Diet May Affect Your Risk of Breast Cancer |date=1 October 2018 |publisher=[[American Cancer Society]] |access-date=16 March 2019}}</ref>

As of 2018, rigorous dietary [[clinical research]] in people with cancer has proved inconclusive.<ref name=lpi/><ref name=Yu/><ref name=Tse/><ref name="acs">{{cite web |title=Soy: How Your Diet May Affect Your Risk of Breast Cancer |url=https://www.cancer.org/latest-news/how-your-diet-may-affect-your-risk-of-breast-cancer.html |publisher=American Cancer Society |access-date=9 May 2019 |date=1 October 2018}}</ref><ref name="vandie" />

====Breast cancer====
Although considerable research has examined the potential for soy consumption to lower the risk of [[breast cancer]] in women, as of 2016 there is insufficient evidence to reach a conclusion about a relationship between soy consumption and any effects on breast cancer.<ref name=lpi/> A 2011 [[meta-analysis]] stated: "Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations."<ref>{{cite journal |pages=315–323 |doi=10.1007/s10549-010-1270-8 |title=Soy Isoflavones Consumption and Risk of Breast Cancer Incidence or Recurrence: A Meta-analysis of Prospective Studies |date=January 2011 |last1=Dong |first1=Jia-Yi |last2=Qin |first2=Li-Qiang |journal=[[Breast Cancer Research and Treatment]]|volume=125 |issue=2 |pmid=21113655|s2cid=13647788 }}</ref>

====Gastrointestinal and colorectal cancer====
Reviews of preliminary clinical trials on people with [[colorectal cancer|colorectal]] or [[gastrointestinal cancer]] suggest that soy isoflavones may have a slight protective effect against such cancers.<ref name="Yu">{{cite journal | last1=Yu | first1=Yi | last2=Jing | first2=Xiaoli | last3=Li | first3=Hui | last4=Zhao | first4=Xiang | last5=Wang | first5=Dongping | title=Soy isoflavone consumption and colorectal cancer risk: a systematic review and meta-analysis | journal=[[Scientific Reports]]| volume=6 | issue=1 | page=25939 | year=2016 | doi=10.1038/srep25939 | pmid=27170217|pmc=4864327| bibcode=2016NatSR...625939Y }}</ref><ref name="Tse">{{cite journal | last1=Tse | first1=Genevieve | last2=Eslick | first2=Guy D. | title=Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis | journal=[[European Journal of Nutrition]]| volume=55 | issue=1 | date=30 December 2014 | doi=10.1007/s00394-014-0824-7 | pages=63–73|pmid=25547973| s2cid=32112249 }}</ref>

====Prostate cancer====
A 2016 review concluded that "current evidence from [[observational study|observational studies]] and small clinical trials is not robust enough to understand whether soy protein or [[isoflavone]] supplements may help prevent or inhibit the progression of [[prostate cancer]]."<ref name=lpi/> A 2010 review showed that neither soy foods nor isoflavone supplements alter measures of bioavailable [[testosterone]] or [[estrogen]] concentrations in men.<ref>{{cite journal |pages=997–1007 |doi=10.1016/j.fertnstert.2009.04.038 |title=Clinical studies show no effects of soy protein or isoflavones on reproductive hormones in men: Results of a meta-analysis |year=2010 |last1=Hamilton-Reeves |first1=Jill M. |last2=Vazquez |first2=Gabriela |last3=Duval |first3=Sue J. |last4=Phipps |first4=William R. |last5=Kurzer |first5=Mindy S. |last6=Messina |first6=Mark J. |journal=[[Fertility and Sterility]]|volume=94 |issue=3 |pmid=19524224}}</ref> Soy consumption has been shown to have no effect on the levels and quality of [[sperm]].<ref>{{cite journal |pages=2095–2104 |doi=10.1016/j.fertnstert.2010.03.002 |title=Soybean isoflavone exposure does not have feminizing effects on men: A critical examination of the clinical evidence |year=2010 |last1=Messina |first1=Mark |journal=[[Fertility and Sterility]]|volume=93 |issue=7 |pmid=20378106|doi-access=free }}</ref> [[Meta-analysis|Meta-analyses]] on the association between soy consumption and prostate cancer risk in men concluded that dietary soy may lower the risk of prostate cancer.<ref>{{cite journal |first1=Lin |last1=Yan |first2=Edward L |last2=Spitznagel |title=Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis |journal=The American Journal of Clinical Nutrition|pmid=19211820 |doi=10.3945/ajcn.2008.27029 |year=2009 |volume=89 |issue=4 |pages=1155–63|doi-access=free }}</ref><ref name="vandie">{{cite journal | last1=van Die | first1=MD | last2=Bone | first2=KM | last3=Williams | first3=SG | last4=Pirotta | first4=MV | title=Soy and soy isoflavones in prostate cancer: a systematic review and meta-analysis of randomized controlled trials. | journal=[[BJU International]]| volume=113 | issue=5b | year=2014 | pmid=24053483 | doi=10.1111/bju.12435 | pages=E119–30| s2cid=39315041 }}</ref>

===Cardiovascular health===
The [[Food and Drug Administration]] (FDA) granted the following health claim for soy: "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]]."<ref name=fda-chd/> One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7&nbsp;grams of soy protein.

An [[American Heart Association]] (AHA) review of a decade long study of soy protein benefits did not recommend [[isoflavone]] supplementation. The review panel also found that soy isoflavones have not been shown to reduce post-menopausal "hot flashes" and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question. AHA concluded that "many soy products should be beneficial to cardiovascular and overall health because of their high content of [[polyunsaturated fat]]s, fiber, vitamins, and minerals and low content of saturated fat".<ref name="cardio" /> Other studies found that soy protein consumption could lower the [[concentration]] of [[low-density lipoprotein]]s (LDL) transporting fats in the extracellular water to [[Cell (biology)|cells]].<ref>{{cite journal |first1=David J.A. |last1=Jenkins |first2=Arash |last2=Mirrahimi |first3=Korbua |last3=Srichaikul |first4=Claire E. |last4=Berryman |first5=Li |last5=Wang |first6=Amanda |last6=Carleton |first7=Shahad |last7=Abdulnour |first8=John L. |last8=Sievenpiper |first9=Cyril W.C. |last9=Kendall |title=Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement Mechanisms |journal=The Journal of Nutrition|date=December 2010 |volume=140 |issue=12 |pages=2302S–11S |doi=10.3945/jn.110.124958|pmid=20943954|doi-access=free }}</ref><ref>{{cite journal |pmid=18534601 |date=September 2008 |last1=Harland |first1=J.I. |last2=Haffner |first2=T.A. |title=Systematic Review, Meta-analysis and Regression of Randomised Controlled Trials Reporting an Association Between an Intake of Circa 25&nbsp;g Soya Protein Per Day and Blood Cholesterol |volume=200 |issue=1 |pages=13–27 |doi=10.1016/j.atherosclerosis.2008.04.006 |journal=[[Atherosclerosis (journal)|Atherosclerosis]]}}</ref>

===Research by constituent===
====Lignans====
Plant [[lignans]] are associated with high fiber foods such as cereal brans and beans are the principal precursor to mammalian lignans which have an ability to bind to human estrogen sites. Soybeans are a significant source of mammalian lignan precursor [[secoisolariciresinol]] containing 13–273&nbsp;μg/100&nbsp;g dry weight.<ref>{{cite journal |pmid=10702603 |date=March 2000 |last1=Adlercreutz |first1=H. |last2=Mazur |first2=W. |last3=Bartels |first3=P. |last4=Elomaa |first4=V. |last5=Watanabe |first5=S. |last6=Wähälä |first6=K. |last7=Landström |first7=M. |last8=Lundin |first8=E. |last9=Bergh |first9=A.|title=Phytoestrogens and Prostate Disease |volume=130 |issue=3 |pages=658S–59S |journal=The Journal of Nutrition|doi=10.1093/jn/130.3.658S |doi-access=free }}</ref>

====Phytochemicals====
{{See also|Phytochemicals}}

Soybeans and processed soy foods are among the richest foods in total [[phytoestrogen]]s (wet basis per 100&nbsp;g), which are present primarily in the form of the [[isoflavone]]s, [[daidzein]] and [[genistein]].<ref name="lpi">{{cite web | url=http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/soy-isoflavones | title=Soy isoflavones | publisher=Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis | date=2016 | access-date=4 March 2021}}</ref><ref>{{cite journal |pages=184–201 |doi=10.1207/s15327914nc5402_5 |title=Phytoestrogen Content of Foods Consumed in Canada, Including Isoflavones, Lignans, and Coumestan |year=2006 |last1=Thompson |first1=Lilian U. |last2=Boucher |first2=Beatrice A. |last3=Liu |first3=Zhen |last4=Cotterchio |first4=Michelle |last5=Kreiger |first5=Nancy |journal=[[Nutrition and Cancer]]|volume=54 |issue=2 |pmid=16898863|s2cid=60328 }}</ref> Because most naturally occurring phytoestrogens act as [[selective estrogen receptor modulators]], or SERMs, which do not necessarily act as direct agonists of estrogen receptors, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans.<ref name="pmid11352776">{{cite journal |pages=613–18 |doi=10.1042/CS20000212 |title=Effect of a Phytoestrogen Food Supplement on Reproductive Health in Normal Males |date=June 2001 |last1=Mitchell |first1=Julie H. |last2=Cawood |first2=Elizabeth |last3=Kinniburgh |first3=David |last4=Provan |first4=Anne |last5=Collins |first5=Andrew R. |last6=Irvine |first6=D. Stewart |journal=[[Clinical Science (journal)|Clinical Science]]|volume=100 |issue=6 |pmid=11352776}}</ref><ref>{{ cite journal | last1 = Oseni | first1 = T | last2 = Patel | first2 = R | last3 = Pyle | first3 = J | last4 = Jordan | first4 = VC | year = 2008 | title = Selective Estrogen Receptor Modulators and Phytoestrogens. |journal=[[Planta Med]]| volume = 74 | issue = 13 | pages = 1656–65 | doi = 10.1055/s-0028-1088304 | pmid = 18843590 | pmc = 2587438 }}</ref> The major product of daidzein microbial metabolism is [[equol]].<ref name="pmid30614249">{{cite journal | vauthors=Luca SV, Macovei I, Bujor A, Trifan A | title=Bioactivity of dietary polyphenols: The role of metabolites | journal=[[Critical Reviews in Food Science and Nutrition]] | volume=60 | issue=4 | pages=626–659 | year=2020 | doi = 10.1080/10408398.2018.1546669 | pmid=30614249| s2cid=58651581 }}</ref> Only 33% of Western Europeans have a [[microbiome]] that produces equol, compared to 50–55% of Asians.<ref name="pmid30614249" />

Soy isoflavones—[[polyphenol]]ic compounds that are also produced by other legumes like peanuts and [[chickpea]]s<ref name=lpi/>—are under preliminary research. As of 2016, no [[causality|cause-and-effect]] relationship has been shown in [[clinical research]] to indicate that soy isoflavones lower the risk of cardiovascular diseases.<ref name=lpi/><ref name="cardio">{{cite journal |date=February 21, 2006|pages=1034–44 |doi=10.1161/CIRCULATIONAHA.106.171052 |title=Soy Protein, Isoflavones, and Cardiovascular Health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee|last1=Sacks |first1=F.M. |journal=[[Circulation (journal)|Circulation]]|volume=113 |issue=7 |pmid=16418439 |last2=Lichtenstein |first2=A. |last3=Van Horn |first3=L. |last4=Harris |first4=W. |last5=Kris-Etherton |first5=P. |last6=Winston |first6=M. |author7=American Heart Association Nutrition Committee|doi-access=free }}</ref><ref>{{cite journal | title=Isoflavones for hypercholesterolaemia in adults |vauthors=Qin Y, Niu K, Zeng Y, Liu P, Yi L, Zhang T, Zhang QY, Zhu JD, Mi MT | journal=[[Cochrane Database of Systematic Reviews]]| year=2013 | volume=2013 | issue=6 | pages=CD009518 | doi=10.1002/14651858.CD009518.pub2 | pmid=23744562|pmc=10163823 }}</ref>

====Phytic acid====
Soybeans contain [[phytic acid]], which may act as a [[Chelation|chelating agent]] and inhibit mineral absorption, especially for diets already low in minerals.<ref>{{cite book | chapter = Phytates | title = Toxicants Occurring Naturally in Foods | author = Committee on Food Protection, Food and Nutrition Board, National Research Council | publisher = National Academy of Sciences | location = Washington, DC | year = 1973 | isbn = 978-0-309-02117-3 | pages = [https://archive.org/details/toxicantsoccurri0000unse/page/363 363–71] | chapter-url = https://books.google.com/books?id=lIsrAAAAYAAJ&pg=PA363 | url = https://archive.org/details/toxicantsoccurri0000unse/page/363 }}</ref>