Soy products are foods made from soybeans, which are members of the pea (legume) family of vegetables and have been a staple of Asian cuisines for thousands of years. Soy and soy foods are popular, especially for people following vegetarian and vegan diets, due to their high-quality (complete) protein content and their ability to be processed into milk and meat substitutes. Soy products can be divided into unfermented and fermented foods. Here are some examples of soy products:

Unfermented soy products:

• Edamame: These are soybeans that are harvested when the beans are still green and sweet tasting. They can be served as a snack or a side dish.
• Soymilk: Soybeans that are soaked, ground fine, and strained produce fluid called soybean milk. Plain, unfortified soymilk is an excellent source of high-quality protein and B vitamins, but lacks calcium and vitamin D. Fortified versions, however, are available. Soymilk can be found in non-refrigerated containers or in the dairy case at the supermarket. It also is sold as a powder to be mixed with water. Soymilk is an excellent milk substitute for people who are lactose intolerant. It can be used as a beverage or in place of milk in cooking.
• Soy Nuts: Roasted soy nuts are whole soybeans that have been soaked in water and then baked until browned. Soy nuts come in a variety of flavors. They are high in protein and isoflavones and similar in texture and flavor to peanuts.
• Soy Sauce: Soy sauce is a dark brown liquid made from soybeans that have undergone a fermenting process. Soy sauce contains minimal soy protein and is high in salt. Two types of soy sauce are shoyu and tamari. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of miso. Another sauce containing soy sauce is teriyaki sauce. It contains soy sauce and other ingredients such as sugar, vinegar, and spices.
• Soy Nuts: Roasted soy nuts are whole soybeans that have been soaked in water and then baked until browned. Soy nuts come in a variety of flavors. They are high in protein and isoflavones and similar in texture and flavor to peanuts.

Fermented soy products:

• Miso: Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a fungus called koji. It is commonly used in soups and sauces.
• Tempeh: Tempeh is a traditional Indonesian food made from fermented soybeans. It has a nutty flavor and a firm texture and can be sliced and used in sandwiches, stir-fries, and salads.
• Natto: Natto is a traditional Japanese food made from fermented soybeans. It has a strong flavor and a sticky texture and is often eaten with rice.
• Soy Sauce: Soy sauce is also a fermented soy product[[2]](https://www.bett...