Soy Glossary

Cultured soy – Soy-based yogurt with a creamy texture similar to traditional dairy yogurt.

Edamame – Green soy beans harvested at 80 percent maturity. Edamame soy beans are bigger and sweeter than the traditional soy bean grown by most farmers. Edamame is served as a snack or a main vegetable dish. It is high in soy protein and fiber and contains no cholesterol.

Isoflavones – A form of phytochemical (plant chemical) that has a chemical structure similar to estrogen. Isoflavones are components of plant foods that are not nutrients but are believed to affect health. Soy is uniquely rich in isoflavones, primarily genistein and daidzein. Isoflavones are thought to contribute to many of the positive health effects that soy has shown in human, animal and in vitro studies.

Legume – a pod or seed of a bean or pea plant often used as food.

Miso – A rich, salty condiment used in a variety of Japanese dishes, such as miso soup. Miso is a smooth paste made from soy beans and a grain such as rice, plus salt and a mold culture. This mixture is then aged in cedar vats for one to three years. Miso should be refrigerated.

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Phytoestrogen – A natural compound found in plants, including soy beans and whole grain cereals, that acts like a weak estrogen in the body.

Soy/soya bean/soy bean – A Southeast Asian annual leguminous plant (Glycine max), widely cultivated for forage and soil improvement and for its nutritious seeds. Also refers to the seed of this plant.

Soy cheese or silken tofu – Soy milk processed into a creamy texture. Makes an easy substitute for sour cream or cream cheese in dip recipes.

Soy protein – A protein ingredient extracted from soy beans that can be used as a protein supplement (in powder form) and as a protein source in a variety of food and beverage products.

Soy milk/soya milk/soy beverage – A dairy milk substitute made from soy beans, often supplemented with vitamins. Learn about how soy milk is made.

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Tempeh – A chunky, tender soy bean cake used in traditional Indonesian food. Whole soy beans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake with a smoky or nutty flavor. These cakes are marinated and grilled and added to soups, casseroles or chili.

Tofu – Also known as soy bean curd — A soft, bland, cheese-like food made by curdling fresh, hot soy milk with a coagulant. Tofu easily absorbs the flavors of other ingredients when cooked. Tofu is rich in high-quality protein and B-vitamins, and low in sodium.

Whole soy – The process of using the entire soy bean in the production of soy products.

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Soy Fact

Between 1999 and 2004, the use of biodiesel fuel grew from half a million gallons to 300 million gallons.

American Soybean Association