Edamame is a soybean that is harvested when the plant is still green. These sweet tasting beans can be served as a snack or a main dish after boiling.

Natto is made of fermented, whole soybeans. Natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables.

Miso is a rich, salty condiment that characterizes the essence of Japanese cooking. This smooth paste is used to add flavor to a variety of foods.

Tofu, also known as soybean curd, is a soft, cheese-like food that easily absorbs the flavors of other ingredients with which it is cooked. Tofu is rich in both high-quality protein and B vitamins and is low in sodium.

When soybeans are soaked, ground, and strained they produce a fluid called soybean milk. Plain, unfortified soymilk is an excellent source of high-quality protein and B vitamins.

Soy sauce is a dark-brown liquid made from soybeans that has undergone a fermenting process.

Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate covered.

Tempeh, a traditional Indonesian food, is a chunky, tender soybean cake. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavor.

To make soynut butter, soynuts are roasted, crushed and blended with soybean oil and other ingredients.

Soybean oil is the natural oil extracted from whole soybeans. It is the most widely used oil in the U.S., accounting for more than 65% of our total vegetable fats and oils intake. Oil sold in the grocery store under the generic name “vegetable oil” is usually 100% soybean oil or a blend of soybean oil and other oils. Soybean oil is cholesterol free.

Soy-based infant formulas are similar to other infant formulas except that a soy protein isolate powder is used as a base.

Soy flour is made by grinding soybeans into a fine powder. Soy flour is gluten-free and 50% protein.

Extracted from soybean oil, lecithin is used in food manufacturing as an emulsifier in products high in fats and oils.

When protein is removed from defatted flakes, the result is soy protein isolate. Containing 90% protein, soy protein isolates possess the greatest amount of protein of all soy products.